(from one of our cooking demos)
Cook eggs and set aside to chill. Peel and cut in half lengthwise.
Set yokes in separate bowl. Mix yokes with spices in a food processor set to low (processor will create a smooth and creamy filling). Slowly add remaining ingredients.
Fill a pastry bag with yoke mixture (pastry bag will be easier and neater than filling eggs whites using a spoon).
Pipe 1/2 ounce of yoke mixture in each egg white.
Place eggs on serving platter, sprinkle with chopped parsley and serve or refrigerate until you are ready to serve.