Instructions

1. Put the eggs in a pan of cold water and bring to the boil. Put a lid on, turn off the heat and rest for 7 minutes.
2. Rinse the eggs under cold water and rest for 10 minutes in cold water.
3. While the eggs are cooling, make the filo tarts.
4. Preheat the oven to 180C.
5. Melt the butter or margarin and let it cool.
6. Lightly grease the holes of a muffin tin.
7. Put 3 filo sheets on top of each other and cut out approx. 10 x10 cm squares. Put them on a plate and cover with a dump kitchen towel.
8. Lay a filo square on a chopping board, brush it with the melted butter, then add another square on top, slightly turned. Brush this with butter too then put another square on top, again angled.
9. Put this shape into one of the tin holes or silicon cases, slightly pushing down with your fingers.
10. Repeat with the rest of the filo squares. You should get 12 filo cases.
11. Bake for about 8 minutes or until golden all over. Let them cool in the tin for a couple of minutes, then carefully remove them to a platter. Let them cool.
12. Remove the egg shells, and finely chop the eggs. Put them in a mixing bowl.
13. Finely chop 2 spring onions and thinly slice the third one. Add the finely chopped pieces to the eggs.
14. Chop the herbs of your choice, add these to the eggs.
15. Mix the mayo, mustard and vinegar and add this to the eggs. Add some crème fraîche if you want it more creamy. Season to taste, then combine well.
16. Fill the filo cups with the egg mixture, garnish with spring onions and herbs, then serve.