Peel the eggs and cut them in half lengthways. Remove the yolks and pass them finely with the hand blender. Flatten the halves of the egg on the curved side and place them on a plate.
Beat room-warm butter with mustard until foamy. Stir in the yolks and season with lemon juice, salt and pepper. Wash, clean and drain the wild garlic; coarsely chop and puree with olive oil. Mix the wild garlic puree with the yolk cream and pour into a piping bag with a large, jagged nozzle. Dress the wild garlic cream in the egg halves and garnish with wild garlic.
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