Step 1

Fill a large pot with water. Put it on the stovetop on medium-high heat.

Step 2

Bring the water to a boil and then add the eggs. Cook the eggs for 10 minutes, then transfer them to a bowl with cold water. Allow the eggs to cool to the touch.

Step 3

Once cooled, swirl the eggs around in a bowl to begin cracking the shells.

Step 4

Peel the eggs under running water until the shells are removed. Once shells are removed, cut each hard-boiled egg in half.

Step 5

To make the filling, scoop the cooked yolks into a bowl and mash them up with a fork. Mix in the mayonnaise, mustard, salt, and pepper.

Step 6

Scoop or pipe the filling mixture into the well of each egg.

Step 7

Garnish with chopped rosemary, pomegranate seeds, and a leaf of parsley.