Photography: Jennifer Causey; Prop Styling: Lindsey Lower; Food Styling: Torie Cox.
How to Make It
Step 1
Bring a large saucepan of water to a boil over high. Carefully add eggs with a slotted spoon. Cook exactly 9 minutes, and, using slotted spoon, remove eggs, and immediately plunge into a bowl of ice water. Let stand 15 minutes. Peel eggs, and halve lengthwise. Separate yolks from whites, reserving both.
Step 2
Process yolks, avocado, tarragon, parsley, vinegar, mayonnaise, salt, pepper, and anchovies in a food processor until smooth, about 1 minute. Spoon or pipe filling into egg white halves. Garnish with tarragon and parsley.