Mediterranean Deviled Eggs

To make the filling look bright, carefully add the olives and capers after mixing the yolks with the mayonnaise.
Put the eggs in a large saucepan and cover with water. Cover the pan and simmer for 10 minutes. Drain and rinse with very cold water to cool quickly.Combine the mayonnaise, mustard, and vinegar in a small bowl. Peel the eggs, then cut them in half. Separate the yolks from the whites and place the whites on a serving platter. Mix the egg yolks with the mayonnaise mixture. Toss gently with the olives and capers.Mix the egg whites with the egg yolk mixture. Sprinkle parsley on top.Note: The nutritional analysis is given for a serving of 2 egg halves.