Begin by placing your large eggs in a pot and covering them with cold water by at least an inch. Bring the water to a boil over medium-high heat. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 10 minutes.

Carefully transfer the eggs to an ice bath filled with cold water to stop the cooking process. Let them cool for about 5 minutes.

Once the eggs are cool, gently tap them on a hard surface to crack the shells and peel them under running water for better ease. Cut each egg in half lengthwise and carefully scoop the yolks into a mixing bowl.

Mash the egg yolks with a fork until they are crumbly. Add mayonnaise, gin (or vodka), dry vermouth, olive brine, garlic powder, kosher salt, and freshly ground black pepper. Mix everything until smooth and creamy.

Fold in the chopped green olives and parsley. Adjust seasoning if necessary by tasting again.

Spoon or pipe the flavorful yolk mixture back into the hollowed-out egg whites, filling them generously.

Sprinkle a touch of paprika or chili flakes on top for color and a hint of heat. Serve them chilled.