Recipe:

• Cook the eggs for 8 to 9 minutes in boiling water.
  Cool under cold running water.
• Shell and slice the eggs.
• While the eggs are cooking, mix the crème fraîche and mustard.
• Pour the cream into a bowl.
• Season with salt and pepper.
• Place the egg slices on top of the cream.
• Sprinkle with chopped parsley.

Recipe available at www.marieclaire.fr.