Boil eggs in boiling water for 9-10 minutes until hard, rinse with cold water and peel about half of them. Cut off upper third. With the help of a teaspoon, carefully remove the egg yolks.
Finely puree egg yolks, mustard and cream with a hand blender, season with salt and pepper. Pour the egg yolk mixture into a piping bag with a star-shaped spout.
Inject the mixture into the hollowed-out eggs. Roughly chop the capers. Wash, clean and finely dice the radishes. Cut cress from the bed. Arrange eggs and sprinkle with capers, radishes and cress.