Bring a large pot of water to a boil. Carefully add the eggs to the boiling water, boil for 13 minutes.

Drain eggs, place in ice water and allow to fully cool.

Once eggs are cool, carefully peel the shells off, discarding the shells.

Chop your 2 ugliest eggs, place in a food processor along with the mayo, mustard, and Dijon.

Carefully slice each of the remaining eggs in half, removing the yolk from each egg half as you go.

Place all the yolks in the mini food processor, blitz to form a creamy filling.

Equally divide the filling into 4 small bowls.

In the first bowl, stir in ½ teaspoon pickle brine, tint with purple food colouring, season with salt and pepper, to taste.

In the second bowl, stir in ½ teaspoon pickle brine and 1 teaspoon Smoked paprika. Tint with orange food colouring, season with salt and pepper, to taste.

In the third bowl, stir in ½ teaspoon lime juice and 1 teaspoon Sriracha. Tint with red food colouring, season with salt and pepper, to taste.

In the fourth bowl, stir in ½ teaspoon lime juice and ¼ teaspoon Jalapeno powder. Tint with green food colouring, season with salt and pepper, to taste. (You can add more jalapeno powder if you like, just give it a minute or two to develop the flavour a bit, before you decide!

Spoon or pipe the fillings into the egg halves, 5 halves per color of filling.

Spider Eggs: Cut a few black olives in half, lengthwise. Place 1 half on each of the purple filled eggs. Cut remaining olive halves into thin strips for “spider legs”, place 8 on each egg as shown.

Pumpkin Eggs: Use a toothpick to form lines in the orange piped filling. Add a small piece of chive to each, as a “stem”.

Demon Eye eggs: Slice the a couple olives into thirds - lengthwise - and trim to look like slit pupils. Add to the center of the red filling.

Green eggs - You can leave them as-is, or add a couple confectionary eyeballs to each, if you like.