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Stuffed eggs with wild garlic

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Ingredients for 4 servings:

  • 8 large eggs, hard-boiled
  • 80 g butter
  • 1 tsp mustard (tarragon mustard)
  • 1 dashes lemon juice
  • salt and pepper
  • 30 g wild garlic
  • 2 tbsp olive oil
  • Wild garlic, for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Peel and halve the eggs. Remove the yolks and pass them through a fine sieve. Flatten the egg halves slightly on the curved side and place them on a plate. Cream room-temperature butter with mustard until fluffy. Stir in the egg yolks and season with lemon juice, salt, and pepper. Roughly chop the washed wild garlic and puree it with the olive oil. Mix with the egg yolk cream. Transfer the mixture to a piping bag and fill the egg halves with it. Garnish with wild garlic.

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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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