Beurre a TOeuf (bur ah lerf) may be used as a sandwich spread, for canape’s, and to stuff hard-boiled eggs.
4 oz. butter
4 egg yolks, hard-boiled and sieved
½ teaspoon salt
½ teaspoon white pepper
2 tablespoons chopped fresh chives
In a small bowl, beat the butter well with a wooden spoon until it is light and creamy.
Beat the sieved egg yolks into the butter and season with the salt and pepper and chives.
Chill the mixture until it hardens before using it.