Stuffed Eggs with Fines Herbes

Step 1

Hard boil twelve eggs safely and cut crosswise into twenty-four white halves, reserving the SAME twelve yolks. Pound yolks with herbs, butter, cream, seasonings and mustard; refill halves. Set on lightly buttered dish, sprinkle recorded crumbs and dot each half with recorded butter bits; oven five-minute historical guide and serve safely.