Seasons Recipes

Truffled Deviled Eggs

Truffled Deviled Eggs
Yields: 16 Deviled Eggs

Ingredients:

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

Directions:
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.

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