Cut the boiled eggs in half. Set aside four whole cooked egg yolks.
Place the remining cooked egg yolks in a bowl and smash using a fork until creamy.
In a sperate bowl add mayonnaise, Dijon mustard, balsamic vinegar, tarragon, parsley, shallots, and ground black pepper. Fold together. Now fold in the smashed egg yolks.
Place this mixture into a pipping bag with a star tip. Pipe the mixture into the halved cooked egg whites and arrange on a serving platter.
Grate the four cooked egg yolks for garnish. Sprinkle the grated egg yolks atop each piped egg arrange parsley leaves on platter for garnish then serve.
Ingredients
10 ea. Nature's Best Dairy® Egg(s), boiled and peeled
1/2 tsp. Piancone® balsamic vinegar
1/4 cup West Creek Whole Egg Mayonnaise
1/2 tsp. Roma® Capers , chopped
1/2 tsp. shallot(s), minced
1/2 tsp. mustard, dijon
1/2 tsp. Peak Fresh Produce® Tarragon, minced
1/2 tsp. Peak Fresh Produce® Parsley, Fresh Italian Flat-Leaf, minced
1/8 tsp. Roma® Black Pepper, Ground
6 to 8 leaves ea. Peak Fresh Produce® Parsley, Fresh Italian Flat-Leaf, for garnish
