Preparation time: 15 minutes
Cooking time: 10 minutes
 

Mayonnaise

1. Quickly whisk the mustard with the egg yolk.
2. While whisking constantly, gradually drizzle in the oil to make the mayonnaise. Whisk in the lemon juice.
3. Season with salt and pepper. Refrigerate until needed.

Eggs and finishing

1. Hard boil the eggs by cooking in boiling water for 10 minutes. Drain and let cool to lukewarm.
2. Peel and halve the eggs; gently remove the yolks and reserve the hollowed out whites.
3. Press the yolks through a sieve or cheese grater.
4. Combine 2/3 of the sieved yolk with the mayonnaise; incorporate half the finely chopped chives or parsley.
5. Fill the egg whites with the mixture. Preferably use a piping tip for a more professional appearance.
6. Sprinkle the remaining sieved egg and chives or parsley over the stuffed eggs.
7. Refrigerate in a covered container or under plastic wrap until serving.