Gently heat the olive oil in a small pan.
Add Knorr Vegetable Stock Pot and stir until the stock has melted into the oil to form a paste. Set aside to cool.
Hard boil the eggs. Wait for eggs to cool before removing the shells.
Carefully take out the hard boiled yolks and push them through a sieve.
Mash up the yolks with the cooled stock pot paste, Maille Dijon Mustard and mayonnaise, then add chives and parsley. Mix thoroughly.
Fill the mixture into the egg white halves. Decorate with chopped herbs.