Ingredients

6 eggs
1 small onion
1 tbsp Dijon mustard
3 tbsp grated mature cheese
30 g butter
chives
1 sprig curly parsley
salt and pepper 
melted butter
cayenne pepper or
hot paprika (your choice)

Preparation

Cook the eggs for approximately 8 minutes until hard-boiled.

Cool immediately and allow them to chill thoroughly in ice-cold water.

Preheat the oven to 190°C (Gas Mark 6).

Peel and finely chop the onion.

Finely chop the parsley.

Snip the chives into small rounds.

Peel the eggs and cut them in half lengthwise.

Remove the yolks and place them in a small bowl.

Mash all the yolks thoroughly with a fork.

Gently sauté the chopped onion in the butter until translucent.

Add the onion and butter mixture to the egg yolks.

Add the chives, chopped parsley, cheese and mustard.

Mix everything together well.

Season the mixture with salt and pepper.

Fill the egg whites with the yolk mixture, including covering the cut surfaces.

Drizzle each egg with a little melted butter.

Bake in the oven for approximately 10–15 minutes until nicely golden brown.

Lightly sprinkle each egg with cayenne pepper.