Warning: these are no ordinary deviled eggs. These over-the-top deviled eggs are irresistible and full of flavor. What is their secret you ask? A drizzle of rich black truffle oil. My Truffled-Deviled Eggs are a simple appetizer that would be a lovely addition at your next cocktail party. Simply hard boil your eggs with my no-fail method, and then mix the cooked egg yolks together with a touch of olive-oil mayonnaise and black truffle oil. Top each deviled egg with a snipped chive or a sprig of fresh parsley for elegant added touch.
(To view this recipe, click on the blue title of the blog post above*)
Truffled-Deviled Eggs
Ingredients:
- 3 large eggs
- 1 Tablespoon of olive oil mayonnaise
- ¼ teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon black truffle oil
- Paprika, for garnish
- Snipped chives or parsley, for garnish
Directions:
- Place the eggs in a medium saucepan and cover then by 1-inch with cold water. Place the saucepan over high heat and once the water begins to boil, remove the eggs/water from the heat and cover the saucepan. Let the eggs sit in the warm water for 12 minutes. Drain the eggs and rinse them with cold water until they are cool enough to handle. Remove the shell from each egg and cut the eggs in half.
- Scoop out the cooked yolks and place them in a small mixing bowl. Add in the mayo, salt, pepper and truffle oil. Stir this mixture with a fork until it is creamy. Scoop the filling back into each halved egg and garnish with paprika and herbs.
Tagged: appetizer, black truffle oil, chives, deviled eggs, eggs, truffled-deviled eggs, truffles
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