Anne Burrell's Truffled Deviled Eggs

By Lonnie

From Centro Vinoteca

Ingredients

• 6 eggs
• 1 1/2 c mayonnaise
• 1 tblsp truffle oil
• Pinch of cayenne pepper
• 2 tblsp b;acl truffle peelings, finely chopped (opt)
• Chopped chives for garnish

Preparation

Step 1

1. Place the eggs in pot and cover with tap water. The
level of water should be about 1 inch above the
eggs.
2. Bring the pot to a boil. turn off the heat, cover and
let sit for exactly 13 minutes. Uncover and run the
eggs under cold water to cool if using immediately
or refigerate until ready to use.
3. Peel the eggs and cut in half lengthwise. Remove the
yolks from the whites. Place the yolks in a mixer
bowl or mash with a fork. Add the mayo, truffle
oil, cayenne and peelings, if using.
4. Whip until very light and fluffly. If you want a little
more truffle flavor add a little more truffle oil.
PROCEED WITH CAUTION -- IT IS VERY EASY TO
OVER-TRUFFLE.
5. Pipe or spoon the yolk mixture into the egg whites.
Sprinkle with chopped chives.