Cut off the bottom half of the boiled eggs and take out the yolk with a sharp kitchen knife (chop the cut egg white and add it to the French salad).
Strain the egg yolk and mix half of it with sweet whipped cream, mustard, anchovy paste, salt and a pinch of sugar. Fill the eggs with this mixture. The filling can be filled with ditto chopped leftover roast meat.
Prepare a base of French lettuce on an oblong plate and place the eggs on it. Prepare a tartar sauce from the remaining egg yolk with sweet whipped cream and pour it over the eggs and lettuce.
(You can dress up the dish with lemon rings, diced parsley and aspic).
Tip: Always use organic lemons for cooking, if possible!
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