Peel eggs and cut in half. Remove the
yolks. In a medium bowl, mix together yolks, salmon, half of chives and
parsley, greek yogurt, shallot, mustard, capers, lemon zest, juice, and
Piment d’Ville. Spoon back into egg whites.
Garnish with remaining
parsley, chives, and plenty of Piment d’Ville.
