Hard-boil the eggs: Place eggs in a saucepan and cover with cold water by about an inch. Bring to a rolling boil, then remove from heat, cover, and let sit for 10-12 minutes. Drain hot water and run cold water over the eggs until cool enough to handle. Peel the eggs carefully.

Cut and scoop: Cut the eggs in half lengthwise and gently remove the yolks to a medium bowl.

Mash the yolks: Mash the yolks with a fork until smooth.

Mix the filling: Add mayonnaise, mustard, vinegar, paprika, garlic powder, salt, and pepper to the mashed yolks. Mix thoroughly until well combined.

Fill the egg whites: Spoon or pipe the yolk mixture back into the egg white halves.

Decorate: For the spider effect, place two small black olive slices on top of the filling to create the spider's body. Then, arrange thin black olive slices as legs radiating from the body. Add a sprinkle of extra paprika for a spooky red effect.

Chill and serve: Refrigerate the deviled eggs for at least 30 minutes before serving to allow the flavors to meld.