Truffled Deviled Eggs
eggs, truffled , chives.
- 6 eggs
- 1 cup mayonnaise
- 1 Tbsp truffle oil
- Pinch cayenne pepper
- 2 Tbsp. finely chopped black truffle peelings
- Chopped chives, for garnish
- Special Equipment: Disposable pastry bag.
Place the eggs in a pot and cover with tap water, level of water is
1 inch above the eggs.
Bring the pot to a boil for 12 minutes and COVER!! and turn off the heat and let sit for 13 minutes-EXACTLY !!
Uncover and run eggs under cold water.Peel the eggs and cut in half lengthwise. Remove the yolks from the whites. Mash the yolks with
a fork. Add the mayonnaise. truffle oil cayenne and truffle peeling
Whip until very light and fluffy. If you want a little more truffle
flavor add a little more truffle oil. Proceed with caution, if is easy
to over truffle.
Spoon or pipe the yolk mixture into the whites, Sprinkle with chopped
chives. If piping, fill the pastry bag with the egg mixture then cut the
ti of the bag off to form a hole about 1/4-inch in diameter. Pipe the mixture into the egg white halves. DONE!!