Eggs should never be boiled. They should be cooked gently at no more than a bare simmer. High heat overcooks the proteins leaving the eggs white and rubbery and can crack the shells when boiling. Place eggs into simmering water, enough to cover them by an inch or two. Time the cooking process once the water returns to a simmer, four minutes for soft-boiled eggs, twelve minutes for hard-boiled eggs.

4 eggs, hard-boiled, cooled, shelled
2 Tbsp. mayonnaise
1 Tbsp. heavy cream
1/4 cup crabmeat, shelled
1 Tbsp. chervil, minced
1 tsp. Dijon mustard
1 tsp. chives, minced
Dash tabasco
1 lime, juiced
** sea salt
** cayenne pepper

Slice eggs lengthwise in half. Gently scoop out yolk and place in a bowl. Add remaining ingredients to yolks. Combine until smooth. Place mixture into pastry bag with star tip. Generously fill egg white. Keep refrigerated.

Presentation
1 oz. caviar
8 sprigs parsley

Garnish eggs with caviar and parsley sprigs. Serve.