1) Cook the boiled eggs (10 min in boiling water), cool quickly in cold water and peel.
2) Cut the eggs into 2 and separate the whites from the yolks.
3) In a small bowl, crush the yolks with a fork and incorporate the cheese until the desired consistency.
4) Season and incorporate the previously chopped herbs.
5) Fill the hollow of each egg white with the resulting mixture.
6) Add a little fleur de sel and a few sprigs of fresh herbs to decorate this pretty spring dish!