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Butter; Egg Yolk Recipe
Excellent when used to stuff hard-boiled eggs for canapés, or as a sandwich filling.
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.