Boil eggs in water for about 10 minutes. Wash the chervil, shake dry, pluck off the leaves and cut into small pieces. Drain the crab meat and pluck it finely
Drain eggs, quench and peel. Cut off the upper third of the eggs. Remove the yolks carefully with a small spoon. Mash them with a fork, mix with cream cheese, chervil, crab meat and oil. Season with salt and pepper
Place the eggs in egg cups and fill with the crab mixture. Put the egg cups back on top. Serve cold
Waiting time approx. 10 minutes