The stems of the onions cut lengthwise and into pieces of 4-5 cm, rinse the sand. (I have vegetables and fruit are additionally a couple of minutes in vinegar water to disinfect).

Put the stems in salted boiling water and cook for 10 minutes (use a steamer to cut down 15 min.)

Boil hard boiled eggs, peel and cool completely. Separately, chop the yolks, whites, and greens.

Sauce: finely chop the onion, whisk the mustard with the vinegar, gradually, still whisking, add the olive oil. Add salt and pepper. I whipped in the blender. *To me the sauce was tangy, and I added sour cream 4 tablespoon (Sauce got a lot left for tomorrow, fit to pour salt casserole, to drive into the meatballs, pour over vegetable salad.)

Leeks are ready place on a platter and, while still hot, pour the mustard sauce. Sprinkle onion yolks, whites and greens to make colorful strips, and serve. (For larger functions, the dish can be prepared the day before and just before serving pour the sauce. Can be served hot, warm or cold.) Voila and Bon apeti! :)