Barchette Of Boiled Eggs At The Maître D'hôtel

Preparation:

Preparation: Shell the hard-boiled eggs and cut them in half lengthwise. Gently remove the yolks from the trays of egg white and place them in a bowl, crushing them with a fork until they are reduced to a pulp. In another bowl, lightly whip the butter with a wooden spatula, then add the anchovy paste, mustard and mayonnaise, mixing everything carefully. Finally, add the egg yolks to the mixture, mixing them well. Now put the dough in a wide-nosed pastry syringe and squeeze a large dollop of it into each egg white boat. To make this appetizer more refined, you can garnish the eggs with strips of black truffle.