Deviled eggs with black truffle mayonnaise
Nostalgic snack table favorites are trendy again! The egg filling is extra delicious because of the addition of black truffle mayonnaise!
2-3 tablespoons Gourmet Club black truffle mayonnaise
6 eggs
1 tablespoon butter
1 clove of garlic
2 tablespoons panko breadcrumbs
1 tablespoon black sesame seeds
Chopped chives
Salt
Boil water. Put the eggs in and cook on low heat for 12 minutes. Peel the eggs. Halve the eggs and remove the egg yolks in a separate bowl. Add mayonnaise and salt to the egg yolks. Press the egg yolks with a fork and mix with mayonnaise until smooth. Add the egg-mayonnaise filling to the egg whites.
Heat the butter in a pan to make crispy crumbs. Cut the garlic clove into two or three pieces with the back of the knife. Put panko in a hot butter, add garlic, sesame seeds and a little salt. Fry and stir until breadcrumbs are golden. It takes 1-2 minutes. Allow to cool slightly, remove the garlic.
Sprinkle crispy crumbs and fresh chopped chives on the stuffed eggs.
