1. Place eggs in a medium saucepan, cover with cold water, and bring to a boil. Remove from heat, cover, and let sit 10 to 12 minutes. Drain, transfer to ice water, and let cool completely.
2. Peel eggs and cut in half lengthwise. Transfer yolks to a bowl and mash with a fork until no lumps remain. Stir in mayonnaise, minced parsley, tarragon, mustard, and lemon juice and season with salt and pepper to taste.
3. Spoon or pipe filling into egg whites. Top evenly with parsley leaves and serve.
Source: Hannaford fresh Magazine, March - April 2016