Boil the eggs in a medium pot filled halfway with water for 10 minutes. Turn off the heat, add a lid and let them rest for 10 minutes.

Rinse the eggs in cold water, peel, then slice in half.

Dump the cooked yolks into a bowl and arrange the egg white on a plate or tray.

Break the cooked yolks apart with a fork until a file powder forms, then mix in the mayonnaise, mustard and paprika.

Fill each of the egg cavities with the mixture.

Slice 4 olives in half for the heads of the bees.

Cut the ends off the other 4 olives, then cut in half so you have 8 slices. Then cut those in half. So you have 16 half slices.

Cut 8 thin slices of cucumbers, then cut those in half.

Arrange a half cucumber slice on each side of the filled eggs, digging into the mixture slightly.

Now add the “head” of the bee to the top portion of the eggs, pressing into the mixture slightly.

Last, arrange two half olive slices to make the stripes of the bee’s body.

Chill until ready to serve.