Blue cheese and egg dip
( SERVES 10 )
A tangy and delicious dip, perfect with crackers or vegetables at a drinks party.
- Hard boil eggs (about 9 minutes). Separate the egg yolk from the whites. Soften the blue cheese and pulse in a food processor with the yolks and the crème fraîche until quite smooth. Remove and place in a serving bowl. Finely chop the egg whites and stir into the cheese mixture, adding the black pepper and the tarragon.
- Chill well and sprinkle extra herbs on the top before serving with raw or lightly blanched green vegetables and crackers.