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.
TRUFFLE DEVILED EGGS
You can make truffle deviled eggs by adding one simple ingredient that transforms ordinary deviled eggs into something special.
Provided by Stephanie Manley
Categories Appetizer
Time 10m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 176 kcal, Protein 6 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 192 mg, Sodium 208 mg, ServingSize 1 serving
TRUFFLED DEVILED EGGS
Recipe by Anne Burrell (Secrets of a Restaurant Chef) My mother in law made these and I loved these truffled eggs but hubby thought too much truffle oil so you may want to want to start with less truffle oil and add to taste. She didn't have any of the black truffle peelings so I can't say how they taste with the peelings. You'll need a pastry bag if you choose to pipe the filling rather than spoon it in. Since I didn't make them it's a guess on prep time.
Provided by HatesTooCook
Categories < 30 Mins
Time 28m
Yield 3 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 605.4, Fat 49.2, SaturatedFat 8.9, Cholesterol 453.6, Sodium 975.4, Carbohydrate 28.9, Sugar 8.3, Protein 13.6
TRUFFLED DEVILED EGGS
Provided by Anne Burrell
Categories appetizer
Time 28m
Yield 24 deviled eggs
Number Of Ingredients 6
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.
TRUFFLE DEVILED EGGS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 32m
Yield 2 dozen eggs
Number Of Ingredients 8
Steps:
- In saucepan, add the eggs and enough hot water to cover the eggs. Cook the eggs for 12 minutes at a rapid boil. Remove the eggs to a bowl of cold water and let cool for about 10 to 15 minutes.
- While the eggs are cooling, prepare the truffle mayonnaise by whisking the remaining 2 egg yolks, in a medium bowl, until the yolks are stiff and increased in volume by 20 percent. Slowly whisk in the truffle oil and olive oil, ensuring that all of the oil is being absorbed before more is added. Continue to add the oil until all of it has been added, then season with hot sauce, salt and white pepper, to taste. Stir in the parsley and the dry mustard and set aside.
- Remove the eggs from the water, peel and remove the yolks to a medium bowl. Add truffle mayonnaise and mix well with a fork. Arrange the cooked whites on a flat service and fill the well with the prepared egg mixture. Arrange on a serving platter and garnish with chives.;
TRUFFLED DEVILED EGGS
I'm from upstate New York and we're big deviled egg lovers. Growing up there were always deviled eggs at parties and picnics, so now, anytime I throw a party I make sure to have them, and if I don't, I hear about it. They're always the first thing to disappear at my parties! When I was developing my piccolini menu at Café Centro, I wanted to have deviled eggs on the menu but I had to figure out a way to make them with an Italian slant. My friend Christina suggested I put truffles in them, and to this day I kick myself for not thinking of that myself, because trust me, these are some kick-ass eggs!
Yield serves: 8
Number Of Ingredients 6
Steps:
- Put the eggs in a large pot and add enough water to cover by about 1 inch. Bring the pot to a boil (BTB), cover, 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 oil, cayenne, and truffle peelings 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.
- Want to goose up the truffle-y flavor? Add a dash more truffle oil. But proceed with caution: It's very easy to over truffle!
LUXE TRUFFLE DEVILED EGGS
Provided by Kathy Casey
Categories Egg Appetizer Cocktail Party Vegetarian New Year's Eve Mayonnaise Engagement Party Party Truffle Oil Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 20
Number Of Ingredients 10
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.
More about "truffle deviled eggs food"
TRUFFLED DEVILED EGGS RECIPE | MYRECIPES
From myrecipes.com
Servings 18Published 2007-06-14
- Place eggs and water to cover in a saucepan; bring to a boil. Remove from heat, and let stand, covered, 10 minutes. Drain eggs, and rinse with cold water for several minutes. Peel eggs, and cut in half lengthwise.
- Place 6 egg halves (including whites) and all additional egg yolks in a food processor. Add mayonnaise, mustard, and 1/4 cup grated cheese; blend well. Add salt, pepper, and, if desired, truffle oil. If too thick, add olive oil (or more truffle oil if you want a stronger flavor), 1/2 teaspoon at a time, to desired consistency.
- Place mixture in a pastry bag with a plain or star-shaped tip (or a small zip-top plastic bag with a corner cut out), and pipe mixture into remaining egg halves. Garnish, if desired.
PARMESAN TRUFFLE DEVILED EGGS - PINCH ME, I'M EATING
From pinchmeimeating.com
- Peel hard boiled eggs and slice them in half lengthwise. Remove yolks and add to a medium bowl.
- Add mayonnaise, garlic, truffle oil, parmesan cheese, and pepper, and mash and mix until smooth. Add a little more mayo if you prefer a creamier filling. Add salt to taste.
- Spoon filling back into egg white halves or pipe it in with a star-shaped piping tip. Garnish with additional parmesan cheese and freshly ground pepper, and thinly sliced radish halves, if desired.
DEVILED EGGS WITH TRUFFLES RECIPE - WHAT'S COOKING AMERICA
From whatscookingamerica.net
- Place the eggs in a saucepan just large enough to hold them all in one layer. Add water to cover by 1 1/2 inches. Partially cover the pan and bring to a full rolling boil. Cover, reduce heat to low and leave on heat for 30 seconds. Remove from heat and let stand, covered, for 15 minutes. Pour off hot water and rinse eggs under cold running water for 5 minutes. Pour off the water and shake the pans to crack the eggs. Peel under cold running water.
- Cut peeled eggs in half lengthwise with a sharp knife. Transfer yolks to a bowl. Cover and chill yolks and whites separately for 1 hour.
- In a large bowl, mash the yolks with a fork . Mash in the mayonnaise, sour cream, and truffle oil. Add dry mustard, dill weed, and salt; stir until well blended.
DEVILED EGGS WITH TRUFFLE SALT - EVERYDAYMAVEN™
From everydaymaven.com
- Slice each egg in half and gently remove yolks to a mixing bowl. Place egg white halves on a serving tray. (NOTES: This recipe calls for 9 hard boiled eggs. Use the yolks from all 9 but discard the whites and only the whites from 8 of the eggs yielding you 16 finished deviled eggs. I like to do this so there is just a touch extra filling.)
- Add mayonnaise, mustard's, truffle sale and pepper. Use a fork to mash and mix until smooth and creamy. Taste and adjust seasoning if necessary.
- Spoon into egg halves or use a piping bag if you want them to look extra pretty. Sprinkle with a bit of paprika and refrigerate (loosely) covered until ready to use. Enjoy!
TRUFFLED DEVILED EGGS - BRAISED & DEGLAZED
From braisedanddeglazed.com
- Bring a large pot of water to a boil. When boiling, gently add the eggs to the pan with a ladle to lower them in. Set the timer for 11 minutes.
- Once the timer goes off, immediately cool the eggs under cool running water. Gently tap the bottom of the eggs and crack the shell slightly.
TRUFFLED DEVILED EGGS WITH TRUFFLE OIL - STRIPED SPATULA
From stripedspatula.com
- STOVE TOP: Place eggs in a heavy-bottomed pot and cover with cool water by 1 to 2 inches. Vent lid and bring just to a boil. Cover pot completely, lower heat, and simmer for 30 seconds. Remove from heat and let stand, covered, 12 minutes. Transfer eggs to a bowl of ice water and let stand for 10 minutes before peeling under cool running water. Slice eggs in half lengthwise.6-quart INSTANT POT: Add eggs to a silicone egg holder or place on your Instant Pot rack. Add 1 cup of water. Seal and cook on the "Egg" setting or HIGH pressure for 5 minutes, followed by a 5 minute natural release. Open the valve to release the remaining pressure. Immediately transfer eggs to a bowl of ice water for 5 minutes before peeling and slicing eggs in half lengthwise.
- Gently scoop egg yolks into a bowl. Using a whisk, fork, or a hand mixer (my preferred method), mash yolks and combine with mayonnaise, sour cream, Dijon mustard, and lemon juice until smooth and fluffy. Stir in truffle oil, to taste, and chives. Season to taste with salt and pepper.
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