Truffled Deviled Eggs
8 large hard-boiled eggs, halved, yolks removed
1/3 cup mayonnaise
1 ½ teaspoons heavy cream
1 garlic clove, pressed (with a garlic press)
¼ to 1/3 teaspoon Seasons White Truffle Oil
½ teaspoon Seasons Champagne Vinegar
½ teaspoon Dijon Mustard
Freshly ground black pepper, to taste
Seasons Basil oil for drizzling
Seasons Black Truffle Sea Salt for sprinkling
Chives, finely chopped, for garnish
Grate egg yolks using the fine grate of a cheese grater. Combine yolks with mayonnaise, cream, Champagne vinegar, White Truffle oil, pressed garlic, mustard and black pepper (if using). An electric mixer works well for this. It does a much better job getting lumps out than a fork does, creating a smooth and fluffy texture.
Pipe the yolk mixture into the egg white halves using a pastry bag with no tip or a plastic freezer bag with a corner snipped off. Alternatively, you could also simply spoon in the mixture.
Sprinkle with some black truffle sea salt and garnish with some chopped chives.
Serve on a plate, drizzled with Seasons delicious Basil infused Extra Virgin Olive Oil.