– Cook the hard-boiled eggs in a pan of boiling water for 10 minutes from the boil.
– Meanwhile, prepare the mayonnaise. Place the egg yolk and 5 herbs mustard in a large bowl. Using a whisk, emulsify the mixture, drizzling in the oil until the mayonnaise is smooth and silky. Book now.
– Place the eggs in cold water to cool and shell. Carefully halve the eggs without damaging the whites. Recover the yolks.
– Crush the yolks in a shallow dish with a fork.
Stir in ¾ of the mayonnaise, then add the chopped herbs and mix well.
– Spoon the mixture over the egg whites. Sprinkle with the remaining crumbled yolks and garnish with a few herbs.