Boil eggs in boiling water for about 10 minutes until hard. Add quail eggs in the last 4-5 minutes and cook with them. Quench cold and let it cool down. In the meantime clean, wash and drain lamb's lettuce.
Wash the chervil carefully and dab dry. Cut olives into slices. Remove the eggs from their shells. Cut quail eggs into slices, halve hen's eggs lengthwise and carefully remove the egg yolk.
Mix the yolks of four eggs with mustard. Mash the eel fillet with a fork and stir with lemon juice until smooth. Add the rest of the egg yolks, tomato paste and ketchup to the eel puree and mix everything to a creamy mixture.
Season with salt and cayenne pepper. Place both egg creams in a piping bag with a star-shaped spout and squirt each into half of the egg halves. Garnish eel filling with crab and chervil leaves, mustard filling with quail egg slices and olives.
Arrange on a plate together with the salad. Garnish with lemon wheels and the rest of the chervil.