Cheese cream for stuffed eggs
Recipe with herb cheese Ruscello

Preparation time: 10 minutes

150 gr herb cheese Ruscello
1 shallot
1 avocat
3 tablespoons Umer
4 hard-boiled eggs
2 tablespoons mayonnaise

Preparation method:
Put the herb cheese Ruscello in the food processor and cut it finely, as well as the shallot.
Put the avocat’s flesh in the machine and add Umer.
Divide the eggs into halves along the lengt hand remove the yolks.
Add the yolks and the mayonnaise to the mass and pure it.
Season the cream with pepper and salt.
Let the cream stiffen in the fridge.
Fill a piping bag with the cream and spray blobs into the half eggs white.
Garnish with a tuft of parsley.

Serving tips:
Delicious with dark brown bread.

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