This Easter we’re eating deviled eggs with truffle mayonnaise and truffle egg salad (with recipe)
Truffle mayonnaise. I could drink liters of it, especially in combination with egg, because truffle & egg is a match made in heaven. So if you’re still looking for something to upgrade the Easter table: these two egg-and-truffle recipes from Jean Bâton are sure to do the trick. And an extra plus: they’re ready in no time.
Easter calls for eggs. In every variation imaginable: boiled, sunny side up, poached, scrambled, deviled or in an egg salad. We’re giving you a recipe for the last two, both made with Jean Bâton Black Truffle Mayonnaise. Besides being delicious, they’ll also be on the table in a flash.
How to make deviled eggs with Jean Bâton Black Truffle Mayonnaise
1. Boil the eggs (for approximately 8 minutes). Plunge them into cold water and leave them to cool for a while. Peel the eggs and cut them in half lengthwise.
2.Remove the yolks from the eggs, place them in a bowl and mash finely with a fork. Place the egg whites on a platter or small plates.
3.Mix the mayonnaise into the egg yolks and combine well. Then add a little juice from half a lemon and season with freshly ground pepper and a little salt.
4.Fill the eggs with the mixture, using two teaspoons or a piping bag. Finally, top them (alternately) with some shaved truffle and chives.
How to make truffle egg salad with Jean Bâton Black Truffle Mayonnaise
1.Boil the eggs (for approximately 8 minutes). Plunge them into cold water and leave them to cool for a while. Peel them and mash finely with a fork.
2.Finely chop the chives and mix them with the mayonnaise and quark. Carefully stir in the eggs and season with salt and pepper to taste.
3.Serve the egg salad on a cracker or slice of bread. Top with some freshly shaved truffle and cress to taste.
Tip: Since you have that delicious truffle mayonnaise at home anyway, why not also make flatbread with figs and truffle mayonnaise.
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