To make for Easter: stuffed eggs with truffle mayonnaise

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: stuffed eggs with truffle mayonnaise.

Truffle mayonnaise. I could eat liters of it, especially in combination with egg, because truffle and egg is a match made in heaven. So if you're looking for something to upgrade your Easter table: with these two egg-truffle recipes from Jean Bâton, that will definitely work. And an extra plus: you can make it so quickly.

INGREDIENTS

For the truffle egg salad
– five Kipster eggs
– five tablespoons Jean Bâton Black Truffle Mayonnaise
– one tablespoon semi-skimmed quark
– a few sprigs of chives
– to taste: fresh truffle, watercress, salt, and pepper

For the stuffed truffle eggs
– five Kipster eggs
– two tablespoons Jean Bâton Black Truffle Mayonnaise
– a few sprigs of chives
– juice of half a lemon
– to taste: fresh truffle, salt, and pepper

Easter is all about eggs, in all imaginable variations: boiled, sunny side up, poached, scrambled, stuffed egg, or egg salad. We give you a recipe for the last two, both with Jean Bâton Black Truffle Mayonnaise. Besides being delicious, it also comes to the table in a jiffy.

Here's how to make stuffed eggs with Jean Bâton Black Truffle Mayonnaise

1. Boil the eggs (about 8 minutes). Shock them in cold water and let them cool down a bit. Peel the eggs and cut them in half lengthwise.

2. Remove the yolk from the eggs, place it in a bowl, and mash it finely with a fork. Place the egg whites on a platter or small plates.

3. Mix the mayonnaise with the yolk and blend well. Then add a little juice from half a lemon and season with freshly ground pepper and a bit of salt.

4. Fill the eggs with the mixture using two teaspoons or a piping bag. Finally, top with some shaved truffle and chives (alternating).

Here's how to make truffle egg salad with Jean Bâton Black Truffle Mayonnaise

1. Boil the eggs (about 8 minutes). Shock them in cold water and let them cool down a bit. Peel them and mash them finely with a fork.

2. Finely chop the chives and mix with the mayonnaise and quark. Gently stir in the eggs and add salt and pepper to taste.

3. Serve the egg salad on a cracker or slice of bread. Top with a bit of freshly shaved truffle and watercress to taste.

Tip: And now that you have that delicious truffle mayonnaise at home: also try making naan bread with figs and truffle mayonnaise.