4 hard boiled eggs (see tricks below)
3 TBS good quality mayonnaise (I like Helman’s)
1 tsp of grainy Dijon mustard
salt and freshly ground black pepper to taste
1 TBS minced fresh herbs to serve (parsley, chives, tarragon, etc.)
Peel the eggs, and then slice them in half lengthwise. Scoop out the yolks into a bowl. Place the whites onto a serving plate. (You can line the plate with lettuce leaves or shredded lettuce to keep them from sliding about if you wish) Mash together the mayonnaise and egg yolks until smooth and creamy. Stir in the mustard and some salt and black pepper to taste. Pipe or spoon the yolk mixture into the hollows left in the egg whites. Sprinkle with some chopped fresh herbs if desired.
