This makes 2 main course-sized servings. You can easily double the recipe to serve more. Capers should be rinsed before using, and squeezed a bit to remove excess water. If you're interested in learning how capers are grown and preserved, check out my post, Capers in Pantelleria. To hard-boil the eggs, slide the eggs into a small saucepan of gently boiling water. Let the eggs cook for 9 minutes. Drain the water out, add ice to the pan, and some water, to cool them down quickly. I find that shaking them a bit in the water, encouraging them to crack a bit, makes them easier to peel. You can certainly modify the herbs to your liking. Tarragon, chives, or marjoram would also be nice added to replace some of the parsley. I've been known to add a couple of minced anchovy filets to the dressing as well.