Difficulty:[usr 1]
Harden the eggs. Run them under cold water to cool them, then peel them. Cut them in half lengthwise. Remove the yolks and mash them with a fork.
Preheat the oven th. 6 (180°C). Chop the herbs. Add the cream, mustard and 1 tablespoon of chopped herbs. Add salt and pepper. Fill the whites with this stuffing. Place them in a buttered casserole dish. Bake for 5 minutes.
Meanwhile, melt the rest of the butter. Add the drizzle of vinegar and the rest of the chopped herbs.
Remove from the oven and brush the eggs with the melted herb butter. Serve immediately.
Chef Hubert's culinary ideas
