Put eggs in a medium saucepan and cover with water. Bring to a boil over medium-high heat and boil for ten minutes. Remove eggs from hot water and immediately place in cold water. Cool completely.

Remove shell, then cut each egg in half. Put the yolks in a bowl and mash them with a fork. Add vinegar and mayonnaise and mix thoroughly. Add salt and pepper to taste.

Fill each egg white half with the yolk mixture, about 1 teaspoon per half. Do not garnish eggs with paprika. Slice six black olives in half. Press one half into each egg to form the body of the spider. Slice the remaining olives into 6 strips per olive. Press 3 strips on each side of the spider body. Refrigerate until served.