Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pan, remove it from heat, and let it sit for 12 minutes.

After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes. This will make peeling easier.

Once cooled, gently tap the eggs on a hard surface to crack the shell, then peel under running water. Cut each egg in half lengthwise and remove the yolks, placing them in a mixing bowl.

Mash the yolks with a fork and add the mayonnaise, Dijon mustard, pickle juice, olive brine, Worcestershire sauce, salt, and pepper. Mix until smooth and creamy.

Fold in the chopped green olives and bacon bits if using.

Spoon or pipe the yolk mixture back into the egg white halves.

Garnish with additional chopped olives and fresh parsley if desired. Serve immediately or refrigerate until ready to serve.