Deviled Eggs (Irish Eggs Mayonnaise)

This light appetizer was long a staple of country-house dinner menus and buffets around Ireland.

4 eggs, hard-boiled, halved lengthwise
¼ cup mayonnaise (60 mL)
1 tsp. fresh chives, chopped
½ tsp. fresh chervil, minced
sea salt
black pepper, freshly ground

To Serve:
shredded lettuce (optional)

Carefully scoop the yolks out of the egg halves and, with the back of a spoon, press them through a sieve into a small bowl.

Mix the mayonnaise, half the chives, and the chervil (if using) into the sieved yolks and season to taste with salt and pepper.

Put mixture into a pastry bag fitted with a decorating nozzle and pipe into the cavities of the egg whites. Garnish with the remaining chives.

Serve on a bed of shredded lettuce as a small appetizer, or as an accompaniment to smoked salmon.

Makes 4 servings.