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4 eggs, EVO, 1 jar of Tartufata sauce" or Truffle Pestoby Tartufi Bianconi , sea salt flakes, chives.
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.
For this preparation we recommend “Tartufata Sauce” or “Truffled Pesto” by Tartufi Bianconi


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