TRUFFLED DEVILED EGGS (Adapted from Food Network)
1 cup mayonnaise
1 TBSP truffle oil
Pinch cayenne pepper
2 TBSP finely chopped black truffle peelings
Chopped chives, for garnish
Place the eggs in a pot and cover with tap water. The level of the water should be about 1 inch above the eggs. Bring the pot to a boil and cover. And turn off the heat and let sit for 13 minutes. Uncover and run the eggs under cold water if using right away or refrigerate until ready to use. Peel the eggs and cut in half lengthwise. Remove the yolks from the whites.
Mash the yolks with a fork.
Add the mayonnaise, truffle oil (and go easy on the truffle oil – it’s RICH!), cayenne and truffle peelings.
Whip until very light and fluffy. Spoon the yolk mixture into the whites. Sprinkle with chopped chives.
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