John Myers
Ingredients for 16 servings:
- 8 eggs, hard-boiled
- 80 g butter
- 1 tsp mustard (tarragon mustard)
- 30 g wild garlic (or 1-2 tsp wild garlic paste)
- olive oil
- lemon juice
- salt and pepper
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
looks great on the cold buffet
Peel the eggs and halve them lengthwise. Remove the yolks and puree them finely with a hand blender. Flatten the rounded sides of the egg halves slightly and place them on a plate. Cream room-temperature butter with mustard until fluffy. Stir in the pureed egg yolks and season with lemon juice, salt, and pepper. Wash and trim the wild garlic, then drain well; roughly chop and puree with olive oil. Mix the wild garlic puree with the egg yolk cream and fill a piping bag with a large, serrated nozzle. Pipe the wild garlic cream into the egg halves and garnish with wild garlic.
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