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1
Eggs that are a few days old are best for hard boiling as fresh eggs are impossible to peel cleanly; test your eggs by placing in a pan of cold water - a newly laid egg will lay flat on the bottom, an older egg will tilt up slightly.
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2
The night before cooking the eggs, store them on their side in their container to centre the yolks.
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3
Place the eggs in a pan roomy enough to hold them without crowding; cover with COLD water to cover by at least an inch.
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4
Over high heat, heat water & eggs until just fully boiling.
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5
Remove saucepan from the heat & cover tightly; if eggs are boiled or overcooked, the yolks will be hard or turn an unattractive greenish-gray.
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6
Let the eggs stand in the boiling water for exactly 15 minutes; pour off the water & run the eggs under the cold water tap to stop the eggs from cooking any further and make them easier to peel.
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7
Gently tap the the large end of the shell against a flat surface; under cold running water, gently peel off pieces of shell, beginning at the large end.
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8
Cut the eggs in half horizontally & remove the yolks to a small bowl; add the remaining ingredients plus salt & pepper to taste and mix well.
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9
Using a piping bag or a small spoon, fill the white part of the egg with the yolk mixture; garnish with a small sprig of chervil or coriander.
