- 6 hard-boiled eggs
- 2 tablespoons [30 mL] mayonnaise
- 1/4 cup [60 g] Blue cheese, crumbled
- 2 tablespoons [30 mL] whipping cream [35% m.s.g.]
- 4 teaspoons [20 mL] tarragon vinegar
- 1 tablespoon [15 mL] chopped parsley
- 1/4 teaspoon [1 mL] black pepper
- Parsley [optional]
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- Half eggs lengthwise; delicately remove yolks.
- Puree together egg yolks, mayonnaise, Blue cheese, cream, tarragon vinegar, chopped parsley and black pepper.
- Fill each egg half with mixture; cover and refrigerate for many hours.
- If desired, just before serving, decorate with parsley.
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