Freshly chopped chives or dill for sprinkling on top,optional
Boil the potatoes until tender. Once cooled, peel and chop them quite finely.
Once you’ve boiled and cooled the eggs cut them in half lengthways and carefully remove the yolks.
Puree the yolks with the fromage frais and oil, season to taste and combine with the potatoes and pickles. Adjust seasoning as necessary.
Spoon generous amounts of the filling into the egg halves, sprinkle with fresh herbs and place the eggs on a large serving plate. You can put a bit of fromage frais under each egg to prevent it from moving.
You will save time if you boil the eggs and potatoes, allow to cool then refrigerate, unpeeled (for up to 2 days) until you are ready to make the recipe.