Hard boil the eggs in hot water for 10 minutes. Drain immediately, place on a plate and leave to cool down for at least 10 minutes.
Carefully remove the eggshells, so the egg whites remain clean and whole.
Cut the eggs in halves and gently remove the yolks using a spoon (don't break the whites).
Use the egg yolks for the filling: mix together with mayonnaise, mustard, season with salt and pepper if needed. Whisk until you get a smooth and thick texture.
Slice the red chili. Finely chop half of it and add it in the yolk and mayo mix, stir thoroughly.
Scoop up the filling by using two teaspoons, put it back on the hard-boiled egg whites.
Sprinkle with sliced red chili and cress and enjoy!