Dijon Tarragon Devilled Eggs

With Easter on the way and Spring finally showing it's sunny face, I thought I'd come up with something the incorporates both....or at least gives off the vibe.
A simple Devilled egg is delicious and a bit retro but you can dress them up and make them a little more current.  While this egg still has some simplicity, it's got a bit of zip and some bright flavours.

Dijon Tarragon Devilled Eggs

Makes 12 

6 Eggs, hard boiled and chilled down
3-4 tbsp good Mayonnaise
1 tsp Dijon Mustard
1 tsp capers, finely chopped
1 tsp dried Tarragon or 1 1/2 tsp fresh chopped
Salt & Pepper
Fresh Parsley, finely chopped

Halve each egg gently and put the yolks in a bowl.  Mash the yolks and add in the Mayonnaise, Dijon, Capers and Tarragon.  Gently mix and and season to taste with Salt & Pepper.
With a spoon or a piping bag, fill the egg whites with the yolk.  Sprinkle with a little fresh Parsley.