• In a large bowl, combine the mayonnaise, mustard, lemon juice, hot sauce, Worcestershire sauce, and salt.
• Crack and peel all of the eggs.
• Cut the eggs in half crosswise, leaving the egg white halves intact. Take the yolks and add them to the bowl with the mayonnaise mixture. Use a fork or a potato masher to mash the yolks. You can make this as smooth or as chunky as you’d like.

For the Green Eggs:

• Take 1/3 of the egg yolk mixture and transfer it to another bowl. Add green food coloring and stir in until you have the shade of green that you’d like. Fill 12 egg halves with the green filling. Top with black sesame seeds.

For the Spider Eggs:

• Take 12 egg halves and fill them with half of the remaining egg yolk filling.
• To make the spider, cut an olive in half lengthwise. Place it cut side down in the middle of the egg. Take another olive and cut it into small strips. Place 8 of the strips on the sides of the olive (4 on each side) to form the spider legs.

For the Deviled Eyeballs:

• Fill the remaining 12 egg halves with the remaining egg yolk filling.
• Cut the roasted red pepper strips into thin strips. Place a few on the egg to form veins for your eyeball. Take an olive and cut into slices horizontally. Take one slice and place it in the center of the egg for the iris.
• Once finished with the eggs, serve right away or refrigerate for up to 6 hours before serving.