Truffled Deviled Eggs
By Tested and perfected in the Sur la Table kitchen
Truffled Deviled Eggs
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 24 servings
- 12 large eggs
- ½ cup mayonnaise
- ½ teaspoon Dijon mustard
- 2 tablespoons black truffle oil
- 2 teaspoon lemon juice
- Kosher salt and freshly ground black pepper
- 2 teaspoons finely chopped chives
To hard boil the eggs: Fill a large saucepan with water and place on the stove over a medium-high heat to boil. Using a thumb tack, poke a hole in the thick end of the egg. This will prevent the egg from floating and make it easier to peel later. Gently lower the eggs into the boiling water and place a lid over the top. Using a kitchen timer, cook the eggs for exactly 10 minutes and then transfer the eggs to a bowl of ice water. Let the eggs cool completely, about 30 minutes and then peel the outer shell.
To prepare the deviled eggs: Cut the peeled eggs in half lengthwise and use a small teaspoon to remove the yolks, placing them into a medium bowl. Place the hollowed egg whites aside on a plate or baking sheet.
Add the mayonnaise, mustard, oil and lemon juice to the yolks. Mash well with a fork until the mixture is smooth and creamy. Taste and adjust seasoning with salt and pepper.
Transfer the yolk mixture into a piping bag with a smooth tip and pipe the mixture into the cavity of the egg whites. Garnish with the chives; chill until ready to serve.
To prepare the deviled eggs: Cut the peeled eggs in half lengthwise and use a small teaspoon to remove the yolks, placing them into a medium bowl. Place the hollowed egg whites aside on a plate or baking sheet.
Add the mayonnaise, mustard, oil and lemon juice to the yolks. Mash well with a fork until the mixture is smooth and creamy. Taste and adjust seasoning with salt and pepper.
Transfer the yolk mixture into a piping bag with a smooth tip and pipe the mixture into the cavity of the egg whites. Garnish with the chives; chill until ready to serve.