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Eggs filled with herb cream

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Ingredients for 2 servings:

  • 4 eggs
  • 7 tsp remoulade, from the tube
  • some chives, for garnishing

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Pierce the eggs and boil them hard in boiling water for 10 minutes. Wash the chives and chop them very finely. Rinse the eggs thoroughly under cold water (this makes them easier to peel). Cut the eggs in half lengthwise and scoop out the yolks with a small spoon. Mix the egg yolks with the remoulade sauce and a little chives and stir into a cream. Press the mixture into the egg halves using a piping bag with a serrated nozzle to create a decorative rosette shape. If you’re in a hurry and don’t need to look quite so pretty, you can also spread the mixture into the egg halves with a small spoon. Decorate with the remaining chives.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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