Place the large eggs in a pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes.

Transfer the eggs to an ice bath for 5 minutes to stop cooking and make peeling easier.

Slice each egg in half lengthwise and scoop out yolks into a mixing bowl. Add mayonnaise, mustard, paprika, salt, and pepper. Mix until smooth.

Spoon or pipe the yolk mixture back into each egg white half and place two black olive halves on each to resemble spiders.

Chill the deviled eggs in the refrigerator for at least 30 minutes before serving.