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Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat.
Once boiling, remove from heat, cover, and let sit for 10-12 minutes.
Transfer the eggs to an ice bath to cool. Once cool, peel the eggs.
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Slice the eggs in half lengthwise and remove the yolks.
In a bowl, mash the yolks with mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth.
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Spoon or pipe the yolk mixture back into the egg white halves.
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ut the black olives in half lengthwise. Use one half for the spider body.
Slice the other half into thin strips to create the legs.
Place one olive half on top of each deviled egg as the body, and arrange 3-4 olive strips on each side as legs.
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Arrange the Spider Deviled Eggs on a platter and serve immediately.