Hard boil the eggs.
Clean the eggs and cut them in half, along their length. Remove the yolks with a teaspoon.
In a small mixing bowl, mix the yolks with cayenne pepper, the Gorgonzola, the créme fraîche, mustard, and finely chopped cilantro leaves. Blend until you obtain a paste that it not very smooth and still shows bits of the cheese.
Fill the egg halves with the mix, using a teaspoon, re-building their original whole egg shape. Chill for at least a couple of hours.
Serve on a platter, on lettuce leaves. A serving includes 3 eggs. Decorate with fresh cilantro and serve with extra small cubes of Gorgonzola.