Oeufs mimosa revisités

1. Hard-boil the eggs
   Place the eggs in a saucepan, cover with cold water and bring to a boil. Once boiling, reduce heat and simmer for 9–10 minutes. Drain and cool immediately in ice water. Peel carefully.
2. Prepare the filling
   Slice each egg in half lengthwise. Gently scoop out the yolks and place them in a bowl. Add Baguette Spread and Dijon mustard. Mash with a fork or blend until smooth and creamy. Season to taste with salt and pepper.
3. Fill the eggs
   Spoon or pipe the mixture back into the egg whites. Use a piping bag with a star tip for a more refined look, or a teaspoon for rustic charm.
4. Garnish & serve
   Top each egg with a small sprig of fresh dill or chervil

Optional: add a light dusting of paprika, freshly cracked pepper, or a tiny grating of lemon zest.