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Time
20 min
Servings
1 egg per person

Eggs

Mayonnaise

Dry-Cured Mullet Roe GARRE

Squid Ink NORTINDAL

Salt

Black Pepper

 EVOO GARCIA DE LA CRUZ

1  Cook eggs, cut them in halves and mix the yolk with the mayonnaise, squid ink, salt, pepper and EVOO

2 Place in a piping bag and fill each half of the egg, put a thin slice of dry-cured mullet roe. 


TIPS:

Sprinkle with grated cooked yolk.

Recipe provided by Salazones GARRE.

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