Place eggs in a large saucepan and cover with cold water. Bring the water to a boil, then immediately cover the pan and remove it from the heat. Allow the eggs to cook in hot water for 11 minutes.

After 11 minutes, drain the hot water and rinse with very cold water for about a minute or two to stop the cooking process. Peel the boiled eggs and cut them in half lengthwise. Remove the yolks and place them in food processor. Blend the egg yolks until they are the texture of very fine crumbles. Add the mayonnaise, capers, caper liquid, Italian seasoning, red pepper flakes and salt, puree until smooth. Fill the egg white halves with the yolk mixture. Garnish each egg with capers, Italian seasoning and red pepper flakes.

Keep leftover deviled eggs in an airtight container in the fridge for 3 days.