Summary

Ingredients

• 8 large egg (s), hard-boiled
• 80 g butter
• 1 teaspoon mustard, (tarragon mustard)
• 1 squirt lemon juice
• salt and pepper
• 30 g wild arlic
• 2 tablespoon olive oil
• Wild garlic, for garnish

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Instructions

1. Peel and halve the eggs. Remove the yolks and rub them through a fine sieve.
2. Flatten the egg halves on the curved side and place them on a plate.
3. Beat room-warm butter with mustard until foamy. Stir in the yolks and season with lemon juice, salt and pepper. Roughly chop the washed wild garlic, puree with the olive oil and mix with the yolk cream. Pour the mixture into a piping bag and fill the egg halves with it and garnish with wild garlic.