Place eggs in small saucepan covered with water; cover with lid. Bring to a boil, then remove from the heat and let rest for 15 minutes. Drain and run under cold water for 2-3 minutes. Peel & finely chop.

Heat olive oil in a small skillet over medium-high heat. Add capers and fry until crispy, 1-2 minutes. Drain on paper towels.

Combine chopped eggs, crispy capers and remaining ingredients; refrigerate.