Step 1

Add 6 large eggs to a pot of cool water, just covering the eggs, then place them on the stove and boil them for 20 minutes over MEDIUM-HIGH heat. After 20 minutes, place them in a bowl of cold water for 5-10 minutes.

Step 2

Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.

Step 3

Slice the eggs in half. Carefully remove the yolks and place them in a mesh strainer above a bowl. Push them through the strainer with a spoon. This will break up the yolks and ensure that your filling is perfectly smooth when you mix in your other ingredients.

Step 4

In a mixing bowl, mix egg yolks, 1 tbsp. mayonnaise, 1½ tsp. spicy brown mustard, 1 tsp. sour cream and a sprinkle of salt & pepper. You want the texture of your filling to be like creamy hummus, so if it appears on the dry side, give it a taste, and see if it could use a little more mayo or mustard to make it more creamy.

Step 5

Use a pastry piping bag to fill the egg halves. Garnish with 2-3 pink peppercorns and 1 parsley leaf, each.