Here is a nice starter, let’s see if you will be gentle enough to succeed!
Ingredients (for 4 people)
100 g grated Swiss cheese
3 soup spoons breadcrumbs (blend 3 French toasts)
4 soup spoons milk
1 soup spoon parsley
1 soup spoon chive
Cook the eggs for 10 min, and then cool them down in cold water. Cut them in 2 WITHOUT peeling them. Empty them gently with a teaspoon. Put the eggs in a salad bowl and keep the shell. Crush the eggs with 75 g Swiss cheese, 2 soup spoons breadcrumbs, parsley, chive and the milk. Add salt and pepper.
Stuff the shells, place them in a gratin dish, sprinkle with breadcrumbs and some butter on the top. If you want to keep them straight, use aluminium foil.
Bake for about 10 min at 200° in the oven.
You can serve the exceeding stuffing with some mayonnaise of vinaigrette.