Stuffed eggs with speckotto

Cook the eggs in water for 10 minutes.
Let them cool and peel them.
Cut the eggs in half and remove the yolks with a teaspoon.
Blend the speckotto with the yolks, ricotta, mayonnaise and a pinch of salt in a blender until a smooth and homogeneous cream is obtained.
Use a piping bag to fill the eggs with the mixture.
Garnish as desired with some herbs or finely chopped speckotto.