Take a saucepan and fill it with cold water. Add the eggs and some salt and bring to a boil. Cook the eggs for five minutes and then drain them and cool the eggs in cold water. After cooldown, peel the eggs .
Briefly roast the pine nuts in a skillet (no oil) and then chop them up.
Slice the eggs lengthwise and remove the egg yolk with a small spoon and put this in a bowl and mash up with a fork.
Then add the mayonaise, thyme leaves, tobasco and mustard and mix until you have a smooth and creamy paste. Put this in a piping bag.
Pipe the eggyolk mixture into each sliced egg (in the cup) and sprinkle some chopped chestnut and powdered paprika on top.
Finish off by topping with half an olive (sliced lengthwise for the body of the spider) and the second half finely sliced in 6 or 8 pieces (to resemble the legs of the spider).
Ofcourse you can freely experiment with flavors and herbs for the filling and for an extra 'boody' dimension add some drops of ketchup on top of the deviled eggs or mix it with the eggyolks .