Instructions

• Place the 7 eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, remove the pan from the heat, cover, and let the eggs sit 10–12 minutes. Transfer eggs to a bowl of cold water or ice bath and cool completely (about 5–10 minutes).
• Peel the cooled eggs and cut each egg in half lengthwise. Gently remove the yolks and place the egg whites on a serving platter; put the yolks into a small bowl.
• Mash the yolks with a fork until crumbly and mostly smooth.
• Coarsely chop the 10 medium-sized green olives called for in the ingredients. Finely chop the 1 tablespoon capers. If you want olive slices for garnish, slice additional olives now and set them aside.
• Add to the mashed yolks: 4 tablespoons mayo, 2 teaspoons Dijon mustard, and 1 teaspoon green olive juice from the jar. Stir in the coarsely chopped olives and the chopped capers. Mix until combined and smooth enough to pipe or spoon. Season with salt and freshly ground black pepper to taste.
• Transfer the yolk mixture into a small plastic bag or pastry bag. Squeeze the mixture down into one corner, seal the bag, then cut a small tip from that corner. (If you prefer, you can spoon the mixture into the egg whites instead of piping.)
• Pipe or spoon the yolk mixture into each egg white half, dividing it evenly.
• Garnish each filled egg half with a slice of green olive. Chill briefly if desired, then serve.