Recipe: Adrien's Deviled Eggs (FB 11-25-15)

Adrien's Deviled Eggs. I don't generally write down recipes, because I'd like to be a cook-savant, like Brillat-Savarin, or my parents, or my sister. Eidetic memory for food prep is a distant goal, however. So, to compensate, I'm probably going to start boring people with occasional recipe posts. Hey hey, let's go! 6 eggs, 3 green onions (shoots? stalks? no clue), 8 pimento-stuffed olives, 12 capers, 2/3rds of a standard Claussen 3.5" pickle, a small handful of Italian parsley, one big clove of garlic, Hellman's mayonnaise, Colman's dry mustard, white and red cayenne pepper, Tabasco, salt. Hard-boil the eggs. Chill them. Mince the olives, capers, parsley, green onion, garlic, pickle, as fine as possible, and combine. Shell the eggs, halve them, pop out the dry yolks and combine them with the minced greens. Add enough mayonnaise to make it scoopable - and if Hellman's or Claussen's aren't available, no real worries, it just won't be my version, and won't be as good. (Mayonnaises and pickles vary greatly in sweetness, savoriness, and texture, so that can totally alter this taste-profile.) Add dry mustard, peppers, salt, to taste. Then spoon the compound mixture into the halved eggs, trying to use all that you made without making a mess. Chill overnight and serve the next day, with perhaps a sprinkling of red and/or black pepper. Yields 12, obviously. Can be easily multiplied, but you have to taste all along the way. The Tabasco is optional, but I like spicy.