Deviled Eggs with Green Olives, Capers, and Dijon

Ingredients

• 7 eggs, preferably a few weeks old
• 10 medium-sized green olives, coarsely chopped, plus more for garnish
• 1 T finely chopped capers
• 4 T mayo
• 2 tsp. Dijon mustard
• 1 tsp. green olive "juice" from the jar
• Salt and fresh-ground black pepper to taste

Directions

Hard-cook the eggs using the Perfect Hardboiled Eggs method, or stick with a hard-boiling routine you already trust. Chill the eggs in cold water, then peel them, halve them, take out the yolks, and place the yolks in a small bowl. Crush the yolks thoroughly with a fork. Roughly chop the green olives, and cut enough pieces to give you 12 olive slices for topping the eggs. Chop the capers finely. Stir the mayo, Dijon, green olive “juice”, chopped green olives, and chopped capers into the yolks, then add salt and fresh-ground black pepper to taste. Spoon the yolk filling into a small plastic bag, pushing it down into one corner. Snip off the end of that corner, then pipe the filling into the egg white halves as if the bag were a pastry bag. Finish each egg with a slice of green olive.