Truffled Deviled Eggs
Deviating from the classic recipe, these deviled eggs are silky smooth and delicious. Perfect for a side dish, appetizer or snack.
1 dozen hard boiled eggs, cooled, shelled and halved 3 Tablespoons White Truffle Oil or Black Truffle Oil 1 Teaspoon fresh squeezed lemon juice 2 large raw egg yolks 1/2 cup delicate buttery Extra Virgin Olive Oil, such as Sweet Barnea Extra Virgin Olive Oil or a more intense Manzanillo Extra Virgin Olive Oil 1/2 cup Italian Grape Seed Oil 1 large garlic clove Sea Salt to taste 1 pinch white pepper 1 dozen cooked egg yolks reserved from the hard boiled eggs (see above) Fresh parsley or minced chives (garnish)
Prepare the hard boiled eggs. While eggs cool, in food processor or blender, add egg yolks, garlic, and lemon juice. Slowly add Truffle Oil and Extra Virgin Olive Oil and Italian Grape Seed 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 truffle aioli (the refrigerated preparation above). Add more to taste if desired. Pipe or fill the hard boiled egg whites with the egg yolk mixture. Regrigerate until cool or up to 6 hours. Serve with finely chopped parsley or minced chives as a garnish.