My husband said that the eggs ought to be deviled, too.
I assume the eyes are specks of black olives - how are they attached?
(Capers are soft, they don’t have hard seeds or anything.)
The black olives are cut into small bits and just pushed into the deviled yoke filling. I suppose you could get hoity-toity and use caviar for the eyes. (I haven’t ever tried that)
I always thought capers were crunchy like peppercorns or cloves. (I guess I haven’t ever tried capers either;)