Place a small stockpot filled halfway with water, and set the water over high heat. When the water begins to simmer, place eight eggs into the water. Allow the eggs to boil for 12 minutes.

Next, transfer the hard-boiled eggs into a bowl of cold water. You can add ice cubes to the water to get the eggs cool. 

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 use a sharp chef's knife and 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 the mixture 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 the mixture doesn't pass easily through the opening, use the scissors to make the hole slightly larger.

Alternately place 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, dust the deviled eggs with a bit of Old Bay seasoning, ground paprika, or ground chili powder.