Serve this dish as an hors d’oeuvre, as part of an hors doeuvre, or with tomatoes or a green salad for a light summer lunch.
8 hard-boiled eggs garlic clove, crushed
1 oz. butter, softened
4 tablespoons double cream
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon chopped fresh chives
Cut the tops off each egg and set the tops aside. With a small teaspoon, scoop out the egg yolks, being careful not to break the whites. Put the egg yolks into a small bowl. Cut a thin slice off the bottom of each egg white, to make them stand up-right. Set the whites aside.
With a fork, mash the egg yolks, garlic and butter together until they form a smooth paste. Mash in the cream, salt, pepper and chives, beating the mixture until it is smooth.
With a teaspoon, spoon equal amounts of the egg yolk and garlic mixture into the egg whites. Lightly press the egg tops back on to the filled eggs. Arrange the eggs in a serving dish and refrigerate for 30 minutes before serving.