In a large saucepan, bring some water to a boil. Once it starts boiling, gently add the eggs. Turn off the heat and cover the saucepan with a lid. Let the eggs stand in the water for around 12 minutes.

In the meantime, prepare a large bowl with ice cold water. Once the eggs are ready, add them to the iced water for about 15 minutes. Peel the eggs carefully.

Halve each egg lengthways, remove the yolk and set aside in a bowl. Place the halved emptied egg whites on a plate.

Smash the egg yolks finely with a fork, this will avoid leaving lumps in your mixture. To the bowl with the yolks, add all the ingredients together. Mash and combine everything together until you have a creamy consistency.

Place the yolk mixture in a piping bag. Fill each hollowed egg white with the yolk mixture.

Decorate with paprika, caviar, herbs, capers or anything you fancy.