Truffled Deviled Eggs

By stancec44

Ingredients

• 8 fresh chicken eggs - hard boiled, sliced in half and yolks and whites separated.
• 6 ounces Truffle Tremor goat cheese (rind removed)
• 6 Tablespoons mayonaise or aioli
• Salt and Espelette Pepper
• Chive flowers for garnish or chopped chives if flowers not available.

Details

Servings 16

Preparation

Step 1

If you have trouble making hard boiled eggs that end up with the green ring inside here is the proper way to make them:

Place eggs in large pan and cover with cold water. Bring the water to a boil (just when the bubbles are large - not a rolling boil), turn off the heat and set a timer for 9 minutes. After 9 minutes, drain the eggs from the hot water and place in cold water with ice to chill. After the ice melts, drain the eggs again. You will have perfectly done eggs every time with this method.

To make the filling for the deviled eggs, place the Truffle Tremor cheese, mayonaise and egg yolks into a food processor. Process until smooth. Taste and add salt if needed. Place into a piping bag and pipe into the egg white halves. Garnish with Basque Espelette pepper and chive flowers or chopped chives. Watch your truffle fan guests swoon when they taste these.