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Put eggs in a medium pot, add water to cover by 1 inch and bring to a boil over medium-high heat. Cover, remove from heat and let sit for 12 minutes. Transfer eggs to a large bowl of ice water and let sit until chilled, about 5 minutes. Drain well. Peel eggs and halve lengthwise. Scoop yolks into a large bowl and arrange whites on a platter.
Add yogurt, capers, lemon juice, mustard, parsley, salt and pepper to yolks and mash well until combined. Spoon into egg white halves, garnish with capers and serve. (Alternatively, refrigerate until ready to serve.)