Place a small stockpot filled halfway with water and set it over high heat. When the water begins to simmer, add eight eggs and allow them to boil for 12 minutes.

Next, transfer the hard-boiled eggs to a bowl of cold water. To cool the eggs, add ice cubes to the water.

After the eggs are cool enough to handle safely, peel them under warm water. Once peeled, dry the eggs off with a paper towel. Then, using a sharp chef's knife, cut each egg in half. Scoop out the yolks one at a time into a medium-sized bowl.

Use a fork to mash the egg yolks until there are no lumps. Fold in the spinach and artichoke dip, bruschetta topping, and minced parsley, and add freshly cracked black peppercorns to taste.

Spoon the deviled egg mixture into a large plastic resealable bag and push it into one of the bottom corners of the bag. Using a sharp pair of scissors, snip off the corner of the plastic bag. Press a small amount through the hole to make sure the mixture easily passes through the opening. If it doesn't, use the scissors to make the hole slightly larger.

Alternate placing the half slices of olive, cherry tomato, and marinated Mozzarella balls into the egg whites.

Finally, evenly pipe the deviled egg mixture into each egg white, hiding the half slices of olives, cherry tomato, and marinated Mozzarella balls beneath.

Chill the loaded deviled eggs in the refrigerator until ready to serve.

Before serving, add the crumbled + cripsy cut bacon. Dust the deviled eggs with Old Bay seasoning, paprika, or chili powder.