Place eggs in a pan and cover with cold water. Bring to a boil and cook for 5–7 minutes.

While the eggs cook, slice black olives in half lengthwise (end to end, not across). Keep one half whole for the spider body and slice the other half into thin pieces for the legs.

Once the eggs are done, cool them in cold water, then peel carefully to keep them smooth.

Slice eggs lengthwise and remove the yolks into a bowl.

Add mayonnaise, vinegar, mustard, salt, and pepper to the yolks and mix until smooth.

Spoon or pipe the yolk mixture back into the egg whites.

Top each with half of a black olive for the spider’s body. Arrange six olive slices around it to form the legs — three on each side.