Lady Luncheon's Lemon-Parsley Deviled Eggs

Ingredients

1. Eggs, punctured with a tiny hole
2. Lemon Juice (squeeze)
3. Parsley (very finely cut)
4. Mayonnaise
5. Pepper

Procedure

1. Boil eggs for 8 minutes, de-shell under cold running water, cut in half and separate yolks from whites
2. Combine yolks, 2, 3, 4 and 5 to a paste, then re-form with 2 spoons back into whites.