Cut the eggs in half lengthwise, remove the yolks, and place into a small bowl. Add the mayonnaise, the anchovy paste and the apple cider vinegar, and mash with a fork until the ingredients form a paste. Add the parsley and the capers, stir until combined. Using a small spoon, fill the cavities in the egg white halves with the yolk mixture. Top with parsley sprigs.
Recipe by The Domestic Front at http://www.thedomesticfront.com/deviled-eggs-with-capers-and-parsley/