Chervil is an herb that resembles parsley, and rhymes with gerbil. Tee hee! Chervil has a peppery, kind of fennel flavor. It's used often in French cooking, as a part of "fines herbs" and it goes great with eggs. I picked up a bunch of chervil from Triple T at the Santa Rosa Original Certified Farmers Market, and put them in this recipe for deviled eggs. I made a platter of them for my friend's party, and they disappeared in a flash.
Deviled Eggs with Chervil
1/4 cup to 1/3 cup mayonnaise
2 tablespoons fresh chervil, minced
1/2 teaspoon salt
1/4 teaspoon paprika
2 tablespoons prepared mustard
chervil sprigs for decoration
Place eggs in a large pot, so that they fit in one layer. Cover eggs with cold water at least 2 inches over eggs. Heat to boiling, boil for 1 minute, then remove from heat, and let eggs sit tightly covered for 13 minutes. Remove lid and put pot with eggs under cold running water to chill hard boiled eggs. Once eggs have cooled, carefully peel eggs. (It is easier to peel eggs that are not super fresh, so wait a few days after buying your eggs to make this recipe). Slice a very small piece of egg from either side (lengthwise) so the deviled egg will remain stable when placed on a plate.
Carefully cut eggs in half lengthwise, and remove yolks into a bowl. Add mayonnaise, minced fresh chervil, salt, paprika, and prepared mustard to yolks and stir well. Spoon egg yolk filling into empty egg white halves. Decorate each deviled egg with a small sprig of chervil and serve. Makes 12 deviled egg halves.