À la mimosa eggs

They’re à la mimosa eggs, but not really — I sometimes make them with gherkins and keep the filling a little creamier than usual. This is enough for one person who’s perfectly happy to have two eggs for dinner.

2 boiled eggs, medium-hard/hard
1 tsp finely chopped capers
1 tbsp finely chopped mild gherkins
½ tsp Dijon mustard
1 tbsp (or a little more) good mayonnaise
a pinch of cayenne or Espelette pepper
sea salt and black pepper, to taste

Cut the eggs in half and scoop the yolks into a bowl. Mash them with a fork, then add the remaining ingredients and mix until smooth. Spoon the mixture back into the egg whites, then top with either tarragon leaves or dill flowers (I find dill itself a bit too strong here). Serve with fresh bread, a glass of wine, and a good mood.