This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to recipes search results

Butter; Egg Yolk Recipe

Excellent when used to stuff hard-boiled eggs for canapés, or as a sandwich filling.

Key Features

  • Suitable for Vegetarians


250gr/8 oz Unsalted Butter – at room temperature;
8 Egg Yolks; hard-boiled and sieved
½ teaspoon (4ml) fine Sea Salt
½ teaspoon (4ml) freshly-ground Pepper
3 tablespoons (45ml) freshly-chopped Chives


Cream the butter, in a bowl, until it's light, then add the sieved egg yolks, salt, pepper and chopped chives.
Store in a covered bowl in the fridge until needed.

Reviews / Comments

Not yet reviewed

Be the first to add a review