Devilish Eggs

By TPMay

Ingredients

• 1/2 teaspoon shallot, minced
• 2.1 /4 oz cooked egg yolks (additional)
• 9 cooked eggs (reserve)
• 1/2 teaspoon lemon juice
• 1/2 teaspoob grain mustard
• 1 teaspoon Dill pickle, pureed, drained
• 1.5 oz mayonnaise
• 3/4 tablespoon capers, chopped
• 1 pinch cayenne pepper
• 1/2 teaspoon truffle oil
• 1/4 teaspoon Kosher salt
• 1/8 teaspoon white pepper
• 1/2 teaspoon dill, chopped

Preparation

Step 1

Cut the very bottom of the eggs on both sides so they will stand up straight. Cut them in half and carefully scoop out the yolks with your finger. Reserve the whites for later. If necessary, rinse the whites to clean them
In a food processor, combine the yolks with rest of the ingredients (except the dill) and puree until very smooth. Adjust seasonings with salt, pepper and lemon juice.
Fold in the dill and place the mixture in a pastry bag and reserve for use.