Place the eggs in a heavy pot and cover with water at least an inch above the eggs.

Add a teaspoon of white vinegar and bring to a boil

True of the heat and let stand 15 minutes.

Drain and rinse with cold water.

When eggs are cool enough to handle, peel them

Slice the eggs horizontally and remove the yolks.

In a food processor or blender, pulse the yolk with the mayonnaise and the mustard.

Add salt to taste.

Load the yolk mixture into a pastry bag.

Pipe an approximate leaf shape into each egg white hollow.

Use clean fingers to define the shape of the leaf.

Make leaf vein impressions with the toothpick.

Use a paintbrush to flick the spices in any combination of colors you like onto the leaf.

Use a separate brush to flick edible gold on top of the spices.

Push an herb stem into the tops of each.

Plate and serve.