Truffle eggs
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Prepare an easy but delicious little snack for your guests that pairs wonderfully with a cold beer or soft drink. These lovely truffle eggs are a beautiful special occasion brunch dish.
Ingredients
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4 medium sized eggs
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2 tablespoons Truffle mayonnaise
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1 drop Organic lemon olive oil
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1 drop White Balsamic Vinegar
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1 stalk celery, very finely chopped
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Salt and pepper
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Toppings (optional): rye bread croutons, pink peppercorns, celery and beetroot leaves.
Directions
Boil the eggs for 10 minutes.
Pour cold water over them, and lightly tap the shell so that it cracks - the eggs should be easy to peel after a few minutes.
Halve the peeled eggs lengthwise and carefully remove the yolks and rinse them lightly in a sieve.
Cut a tiny slice off the bottom of the 8 half eggs, and finely chop the white.
Stir the egg yolks together with truffle mayonnaise, finely chopped celery and egg white, and season with lemon oil and a little white balsamic vinegar. Adjust with salt and pepper.
Spread the truffle egg yolk mixture into the egg white halves (approx. two teaspoons each).
Arrange the truffle eggs on a plate and sprinkle lightly with the optional toppings. You might also serve these eggs atop your favorite bread. Here, we've used our favorite, Danish rye bread.
