Preparation Steps

• Place eggs in a pot and cover with cold water by 1 inch. Bring to a boil, cover, turn off heat, and let sit for 12 minutes. Transfer to an ice bath to cool completely.
• Gently peel cooled eggs. Slice lengthwise and remove yolks to a bowl; set whites on a platter.
• Mash yolks smooth, then mix in mayonnaise, mustard, vinegar, salt, and pepper. Adjust seasoning to taste.
• Spoon or pipe the yolk mixture back into the egg whites, mounding slightly.
• Halve olives lengthwise. Use one half as the spider body. Slice the other half into thin legs (6–8). Place a body atop each egg and arrange legs on the sides.
• Dust with paprika or sprinkle black sesame seeds if desired. Chill until serving.