Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 12 minutes.

After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes. This will make them easier to peel.

Once cooled, gently tap each egg on a hard surface to crack the shell, then peel under running water to help remove the shell.

Cut the peeled eggs in half lengthwise and carefully remove the yolks, placing them in a mixing bowl.

Mash the yolks with a fork and add the mayonnaise, Dijon mustard, olive brine, Worcestershire sauce, salt, and black pepper. Mix until smooth and creamy.

Stir in the chopped green olives and capers until evenly distributed.

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

Garnish with fresh parsley or chives if desired. Serve immediately or refrigerate until ready to serve.