Cook eggs at 95 C (just below boiling) for 15 minutes. Ice bath for 30 minutes. Peel and halve the eggs separating yolks and whites. Combine yolks, mayo, beer mustard, salt and lemon juice until desired consistency. Fill egg whites with mixture. Garnish with black pepper crumble, cornichon and beer crisp. Serve on a bed of haystack onions and beer mustard.