Boil the eggs 8 minutes on high heat, then rinse under cold water continuously for 1 minute. Crack the egg and peel under cool running water. Gently dry with paper towels. Slice the eggs in four parts lenghtwise, removing yolks to a medium bowl and placing the whites on a serving platter.
Mash the yolks into a fine cream with a fork adding 4 coffespoons of your favourite truffle sauce by Tartufi Bianconi and EVO until you get a smooth mixture.
To make them extra pretty just pipe the egg yolk and truffle filling with a star-tipped pastry bag and fill the white parts. Grind the chives and sprinkle it on the eggs along with some sea salt flakes.
We use cookies to personalize content and ads, to provide social media features and to analyse our traffic. We may also share some information about your use of our site with our social media, advertising and analytics partners who may combine it with other information that you’ve provided to them or that they’ve collected from your use of their services. You consent to our cookies if you continue to use our website.
Decide which cookies you want to allow.
You can change these settings at any time. However this can result in some functions no longer beeing available. For information on deleting the cookies, please consult your browser help function.
Please check your cookie settings below and turn on any cookies you’re happy with: