Truffle Deviled Eggs

Prepare the hard boiled eggs. In a food processor or blender, add egg yolks, garlic, and lemon juice. Slowly add truffle oil and olive oil to form an emul- sion. Season to taste and refrigerate. With a fork, mash the dozen cooked egg yolks and blend thoroughly with 1/2 C of truffle aioli. Add more to taste if desired. Pipe or fill the hard boiled egg whites with the egg yolk mixture. Refrigerate until cool or up to 6 hours. Serve with finely chopped parsley or minced chives as a garnish.

Appetizers

Ingredients

1 doz. hard boiled eggs, cooled, peeled, halved

3 T of The Olive Bin's White Truffle Oil
1 tsp freshly squeezed lemon juice
1 C of any of The Olive Bin's Extra Virgin Olive Oil

2 large raw egg yolks
1 large garlic clove
Sea salt to taste
1 pinch white pepper
1 dozen egg yolks from boiled eggs

Directions

Prepare the hard boiled eggs. In a food processor or blender, add egg yolks, garlic, and lemon juice. Slowly add truffle oil and olive oil to form an emul- sion. Season to taste and refrigerate.
With a fork, mash the dozen cooked egg yolks and blend thoroughly with 1/2 C of truffle aioli. Add more to taste if desired.
Pipe or fill the hard boiled egg whites with the egg yolk mixture. Refrigerate until cool or up to 6 hours. Serve with finely chopped parsley or minced chives as a garnish.

Associated Products

White Truffle Oil

Buy This Product

View More Recipes

« Back to Appetizers