Truffled Deviled Eggs
Deviled eggs are the ultimate party hors d’oeuvre and so very easy to make. All you have to do is boil eggs, take out the dry yolk and mix it up with some mayonnaise and spices, and plop it back into the egg white half. I have been making my deviled eggs in the Classic Style but came across a whole slew of creative recipes from the Food Network Magazine. They had recipes for Green Deviled Eggs and Ham, Tarragon Deviled Eggs, Spanish Deviled Eggs, Caramelized Salmon Deviled Eggs, and Lobster Deviled Eggs to name a few. Eventually, I am planning to try them all! But for now, I decide to start with the Truffled Deviled Eggs recipe primarily because it was the easiest and it just sounds so fancy.
Now, I really am not that kind of gourmet chef that happens to have truffle shavings lying around my pantry but I do own a fancy bottle of truffle oil. My friend Susie had given it to me as a gift and I have been saving it for the ultimate cooking occasion, and well… so far deviled eggs has been it. I’m working on it!
If you have never made deviled eggs before and want step by step and every minutia in between on how to do it – check out http://www.deviledeggs.com/.
Truffled Deviled Eggs (recipe adapted from Anna Burrell)
- 6 eggs
- 1 C mayonnaise
- 1 T truffle oil
- pinch of cayenne pepper
- Optional for ballers: 2 T of finely chopped truffle shavings
- Chopped chives, for garnish
- Optional equipment: pastry bag OR can also use a resealable plastic bag with a corner snipped off
In a small pot, place eggs in a single layer and cover with cold water until covered by an inch. Bring to a boil and then turn off the heat. Cover and let sit on the burner for 10-15 minutes. Remove the eggs, and place in cold water until cool.
To check if an egg is fully hard-boiled without cracking it open, try spinning it on the counter top. If it flops over right away, the egg is not fully cooked. If the egg continues spinning, that means the egg is fully cooked and thus the weight is distributed evenly throughout the egg.
Peel the eggs and cut in half lengthwise. Remove the yolks from the whites. Mash the yolks with a fork and add the mayonnaise, truffle oil, cayenne pepper, and truffle peelings for the ballers. Whip mixture until very light and fluffy.
Spoon or pipe the yolk mixture into the egg white halves. I recently upgraded to a pastry bag with a star tip to make my deviled eggs really fancy. However, the old school way of using a resealable plastic bag with the corner cut off works too!
Sprinkle with chopped chives and dust with cayenne pepper for garnish. Store in the refrigerator until ready to serve.