Stuffed Egg with Black Truffle Mayonnaise

Ingredients

  • 8 eggs (M)
  • 1.5 tbsp. Jean Bâton Black Truffle Mayonnaise
  • 2 tbsp panko or breadcrumbs
  • Pinch of sea salt
  • 3 stalks of chives
made with view product available at
Preparation time:
20 minutes
Number of people:
4 people
  1. Boil the eggs hard (+/- 8 minutes in boiling water). Peel the eggs and cut them in half lengthwise. Remove the yolk and put it in a separate bowl.
  2. Mix the egg yolks with the Jean Bâton Black Truffle Mayonnaise until smooth and creamy (not creamy enough, add some more Jean Bâton Black Truffle Mayonnaise) and place in a piping bag.
  3. Fry the panko in a dry pan until it begins to turn golden brown. Sprinkle a pinch of sea salt on top and set aside. Meanwhile, cut the chives into small rings.
  4. Place the eggs on a plate and using the piping bag, fill with the egg yolk mixture. Sprinkle some crispy panko and the chive rings on top. Enjoy!

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