Deviled eggs with sage

Hard cook the eggs  for 10 minutes, rinse in cold water and peel. Halve the eggs and place the yolks in a bowl. Trim and rinse the scallions, pat dry with paper towel and cut into thin rolls.

Rinse the sage, shake dry and chop. Mash the yolks with a fork and mix with the mustard, the sugar and the lemon juice. Gradually add the sunflower oil and mix to make a mayonnaise and stir in the sage and scallions. Season with salt and pepper.