• Chop the gherkins and capers into very fine pieces

1. Peel the eggs and cut them in half lengthwise. Carefully remove the yolks in a bowl. Arrange the white halves on a serving platter.

2. Mash up the yolks with a fork and mix them with all the ingredients until you get a relatively smooth mixture. If you feel that it is too thick, you can add some more yoghurt or mayo.

3. Spoon egg-yolk mixture into the white halves. Top with a parsley leaf.

4. Keep refrigerated for 1-2 days or serve immediately.