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
1 tablespoon butter
1 clove of garlic
2 tablespoons panko breadcrumbs
1 tablespoon black sesame seeds
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.