Stuffed Eggs

Place the eggs in boiling water and cook for about 10 minutes until hard-boiled.

Drain the hard-boiled eggs and let them cool completely in cold water.

Peel the eggs, halve them lengthwise and carefully remove the yolks.

Pass the yolks through a fine sieve and mix them smoothly with the cream cheese.

Stir in the mustard and season the base mixture with salt and pepper.

Divide the filling into two equal portions.

Stir the chopped mixed herbs into the first half.

Stir the tomato paste and finely diced red chili into the second half.

Fill each of the two fillings into a piping bag fitted with a star tip.

Pipe the herb and tomato-chili fillings decoratively into the egg halves and chill until serving.