In a saucepan large enough to hold the eggs in one layer, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle. You can also add a few ice cubes to cool down quickly.
Peel and halve eggs lengthwise; remove yolks. Set aside 4 of the yolks and transfer the remaining 6 yolks to a mixing bowl. Mash the 6 yolks with a fork until smooth.
Add the mayonnaise, mustard, capers, shallots, vinegar, herbs, and seasonings to the bowl. Mix until well combined. Season to taste
Spoon the yolk mixture into whites. Grate the remaining 4 yolks over the assembled eggs and garnish with microgreens.
Egg yolks are traditionally grated using a rotary cheese grater but I use a fine-mesh sieve.
Make Ahead: Boil the eggs and make the filling up to 2 days in advance. Store separately in tightly sealed containers in the fridge. Assemble up to 3 hours before serving but don't add the grated egg yolks until serving time.