Salsa Verde Deviled Eggs

Bring a medium saucepan of water to a rolling boil; reduce heat to a gentle boil. Use a slotted spoon to lower eggs into boiling water. Cook, maintaining a gentle boil, 13 minutes. Meanwhile, prepare a bowl of ice water. Immediately transfer eggs to the ice water; let cool at least 15 minutes.

In a medium bowl, stir together mayonnaise, anchovies, shallot, capers, lemon zest, mustard and a good grind of pepper. Stir in basil and parsley.

Peel shells from eggs. Halve eggs lengthwise; gently remove yolks and transfer to a plate. Mash yolks with the back of a fork; add yolks and 1 teaspoon water to herb mixture and gently combine. Spoon into eggs. Garnish with whole parsley leaves.