Hard boil the eggs. Then peel and halve lengthways. Take out the egg yolks and strain them through a sieve into a bowl. Mix with the mayonnaise and mustard to a creamy mixture. Season with salt, pepper and aromatic spices and stir again.
Pour the mixture into a garnish syringe and inject into the halves of the egg.
Cover a serving plate with washed lettuce leaves and arrange the egg halves on top. Garnish the plate with halved cocktail tomatoes and strips of pickled cucumber. Depending on your taste, you can, but not everyone likes it, place anchovy strips on the egg halves.
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