Luxe Truffle Deviled Eggs
- Preparing Time: -
- Total Time: -
- Served Person: Makes 20
- 1/4 teaspoon salt
- 2 tablespoons mayonnaise
- 1 dozen hard-cooked eggs
- 2 tablespoons sour cream or crã¨me fraã®che
- 2 tablespoons truffle oil
- black lava salt
- fresh-cracked black pepper
- 20 tiny chive flowers (optional)
- Carbohydrate 0 g(0%)
- Cholesterol 91 mg(30%)
- Fat 5 g(8%)
- Fiber 0 g(0%)
- Protein 3 g(6%)
- Saturated Fat 1 g(6%)
- Sodium 65 mg(3%)
- Calories 62
Preparation 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. TipSpecialty salts, such as black lava salt or other gourmet varieties, are available both online and in specialty and gourmet food stores. From D'Lish Deviled Eggs by Kathy Casey, (C) © 2013 Andrews McMeel Publishing, LLC
Preparation 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. TipSpecialty salts, such as black lava salt or other gourmet varieties, are available both online and in specialty and gourmet food stores. From D'Lish Deviled Eggs by Kathy Casey, (C) © 2013 Andrews McMeel Publishing, LLC
