Add six large eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes. Once boiled, place them in a bowl of cold water for 10 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 the eggs through the center, then, slice a tiny bit off the bottom so they sit perfectly flat. This will prevent them from sliding around the plate.
Carefully remove the yolks. They’ll almost always slide out if you’re gentle, so you don’t have you use a spoon. You may sometimes have a little left over, but it’s easier and less damaging to the egg white to try sliding first.
Push the yolks through a mesh strainer. This will break them up and ensure that your filling is perfectly smooth when you mix in your other ingredients.
Gently wash and dry your egg-halves with a paper towel to make them extra perfect.
In a small mixing bowl, mix your egg yolks, 1 tbsp. mayo, 1 tsp. sour cream, 1½ tsp. spicy brown mustard, tiny sprinkle of nutmeg and sprinkle of salt & pepper to taste. The measurements of mayo, sour cream and mustard are purposely on on the light side so you can customize your texture until perfect. Your consistency should be similar to hummus so give it a taste, and see which sauce you would like to make it a bit more creamy.
Once your ingredients are mixed, add your mixture to a pastry piping bag with a nice tip and fill your pretty, little eggs.
Garnish with a few pretty peppercorns and parsley. You can also give them a little sprinkle of paprika or nutmeg, but if you do, make sure to put the spice in your hand and sprinkle, rather than sprinkling directly from the bottle – otherwise you risk over-spicing your pretty little eggs.