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;)
Capers are pickled nasturtium buds, and they are soft. I cook a number of Italian dishes with them.
Capers are very common in Mediterranean cooking; they have a kind of ‘resinous’ taste; goes good with lots of fish, and I’ve used them in deviled eggs, too.
They make a great little relish when fried, lightly floured or not:
https://www.youtube.com/watch?v=WHM9PWYT4WY
https://www.joyofkosher.com/recipes/fried-capers/
(I was thinking that a little of the leftover deviled egg would make a good ‘glue’ for the eyes on those egg critters.)
Capers are essential with smoked salmon and cream cheese, to me. Perfect foil. Not too many, not too few.