Add 6 large eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes over MEDIUM heat. After 20 minutes, place them in a bowl of cold water for 5 minutes, then refrigerate for 20 minutes.
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. Slice eggs in half and remove yolks.
Push the yolks through a mesh strainer. This will break up the yolks and ensure that your filling is perfectly smooth when you mix in your other ingredients.
In a mixing bowl, mix your egg yolks, 2 tbsp. mayo, 1 tsp. stone ground mustard, 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. Add filling to a pastry-piping bag with a pretty tip.
Slice 3-4 yellow cherry tomatoes into 12 slices thinly, and punch 12 clovers out of basil leaves with your clover paper punch. Place the clover onto the tomato slices. They’ll easily stick to them without falling off.
Fill your deviled eggs and carefully place the clover-tomato garnishes into the sides. Add a small leaf of parsley behind it, and drizzle a tiny bit of mustard caviar on top.