Boil the Eggs: Place large eggs in a pot and cover them with cold water. Bring to a rolling boil, then cover and turn off heat. Let sit for 12 minutes, then transfer to an ice bath.

Peel & Halve: Once cooled, tap each egg on a hard surface to crack the shell. Peel under running water, slice in half lengthwise, and remove yolks into a mixing bowl.

Make the Filling: Mash yolks until smooth, then mix in mayonnaise, mustard, vinegar, salt, and pepper until creamy. Adjust seasoning as needed.

Fill the Whites: Use a spoon or piping bag to fill each egg white half with the yolk mixture, creating a mounded appearance.

Create Olive Spiders: Cut olives in half for bodies and slice the other half into four strips for legs. Arrange on top of the filled egg whites.

Garnish & Chill: Dust with paprika or sesame seeds, then refrigerate for at least 30 minutes before serving.