Insanely Delicious White Truffle Deviled Eggs Food

TRUFFLED DEVILED EGGS

Steps:

• Mash 6 hard-boiled egg yolks, 3/4 cup mayonnaise, 1 1/2 teaspoons truffle oil and a pinch of cayenne. Mix in 1 tablespoon chopped jarred black truffles, if desired. Spoon into the egg whites and top with chopped chives.

TRUFFLED DEVILED EGGS

Steps:

• Put the eggs in a large pot and add enough water to cover by about 1 inch. Bring the pot to boil (BTB), cover and then turn off the heat and let sit for 13 minutes EXACTLY!
• Drain the eggs and run them under cold water until cool; if you're not using them right away, put them in the fridge.
• Peel the eggs and cut them in half lengthwise. Remove the yolks. Put the yolks in a small bowl and mash them with a fork. Add the mayonnaise, truffle peeling, truffle oil and cayenne and whip until very light and fluffy.
• Use a disposable pastry bag (or just buy zip-top bags, fill them and cut off one corner - a very low-tech solution but my favorite kind!) to pipe the yolk mixture into the whites (or just spoon it in). Sprinkle with the chives to serve.

INSANELY DELICIOUS WHITE TRUFFLE DEVILED EGGS

Steps:

• 1. Cut eggs from north to south. Remove yolks, put in small food chopper.
• 2. Blend with truffle oil, mayonnaise and sour cream.
• 3. Using a piping bag - pipe or spoon into empty eggs halves.
• 4. Garnish with one piece of sea salt, chives or parsley and if you have them a small sliver of truffle. Sprinkle with a little pepper. Cover and refrigerate for an hour. Remove 15 minutes before serving
• 5. Bon Appetit

LUXE TRUFFLE DEVILED EGGS

Steps:

• Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set 20 egg white halves on a platter, cover, and refrigerate. This recipe uses 12 egg yolks, but only yields enough filling for 20 halves; reserve the extra 4 whites for another use.
• With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, truffle oil, and salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Taste and season accordingly.
• Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
• Top each egg half with a tiny sprinkle of black lava salt, a grind of fresh-cracked black pepper, and a chive flower, if using.

TRUFFLED DEVILED EGGS

Steps:

• 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-EXACTLY!
• 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, cayenne and truffle peelings.
• Whip until very light and fluffy.
• Spoon or pipe the yolk mixture into the whites. Sprinkle with chopped chives. If piping, fill the pastry bag with the egg mixture then cut the tip of the bag off to form a hole about 1/4-inch in diameter. Pipe the mixture into the egg white halves.

TRUFFLE DEVILED EGGS

Steps:

• Hard boil eggs your preferred way.
• Peel eggs and slice the eggs in half. Cut the eggs in half down their length, from tip to bottom.
• Remove the yolks. Gently squeeze the yellow yolk out of the egg. Place the yolks into a medium-sized bowl. Place the eggs on a plate, cut side up.
• Make the filling. In the bowl with the egg yolks add 3/4 cup mayonnaise, 1 tablespoon minced red onion, 2 teaspoons mustard, 1 teaspoon truffle oil, 1/4 teaspoon salt, and the minced dill pickle. Stir to combine. Mash the egg yolks as you stir. Stir until the egg mixture is creamy.
• Fill the egg whites. Fill the eggs by spooning the egg yolk mixture into the egg whites. You can fill a piping bag, and pipe the filling into the egg whites.
• Garnish - if desired. You can garnish with fresh herbs or a sprinkling of paprika if desired.