Serves: 8–10
12 eggs
1 Tbs Dijon mustard
½ tsp garlic powder
Juice of ½ lemon
1 Tbs chopped chervil
1 Tbs mayonnaise
Salt and pepper
Caviar
Chives, minced
To hard-boil the eggs, place the eggs in a large saucepan in cold water to cover. Bring to a boil for 2 minutes, cover, turn off the heat, but leave the pan on the burner. Let sit for 10–12 minutes. (To check for doneness, you can sacrifice an egg by removing it with spoon, running it under cold water, and cutting it open.) When the eggs are done to your liking, run them under cold water to cool.
Cut in half and separate the yolks in a bowl and reserve the halved whites for later.
In a medium bowl, combine the egg yolks with the Dijon mustard, garlic powder, lemon juice, chervil, mayonnaise, and salt and pepper to taste.
Fill the whites with yolk mixture and top with caviar and chives.
Beer suggestions: A highly effervescent saison such as Goose Island Sofie provides the perfect complement. For a contrast, try a dry Irish stout such as Guiness Draught or Moylan’s Dragoons.