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Truffled Deviled Eggs

September 22, 2017

Truffled Deviled Eggs

12 hard boiled eggs, cooled, shelled & cut in half (lengthwise)
3 tbsp White Truffle Oil
1 tsp of fresh squeezed lemon juice
2 large raw egg yolks*
1/2 cup of mild, creamy extra virgin olive oil
1/2 cup of a neutral oil such as safflower or sunflower
1 large garlic clove
Sea salt to taste
1 pinch white pepper
12 cooked egg yolks reserved from the cut, hard boiled eggs

Prepare the hard boiled eggs.

While eggs cool, blend raw egg yolks, garlic, and lemon juice. Slowly add truffle oil, olive oil and neutral oil to form an emulsion. Season to taste and refrigerate.

With a fork, mash the dozen cooked egg yolks and blend thoroughly with 1/2 cup of the truffle mixture from the previous step. Add more of the truffle mixture if desired. Fill the hard boiled egg whites halves with the egg yolk mixture. Refrigerate until cool (up to 6 hours). Serve with finely chopped parsley or chives as a garnish.

Makes 2 dozen appetizers.