Truffled Deviled Eggs

Photo: Joshua Paul; Styling: Alicia Warner
I love the added flavor of white truffle oil, but these are also good without it. Prep: 25 minutes; Cook: 10 minutes; Stand: 10 minutes.

Yield:

Makes 18 deviled egg halves

Recipe from


Ingredients

12 large eggs
1/3 cup mayonnaise
2 teaspoons Dijon mustard
1/4 cup freshly grated Parmigiano-Reggiano cheese
Salt, to taste
Freshly ground pepper, to taste
2 teaspoons white truffle oil (optional)
Extra-virgin olive oil (optional)
Garnishes: fresh chives, grated Parmigiano-Reggiano

Preparation

1. 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.

2. 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.

3. 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.

Note:

Carol Watson,

Milk & Honey Café, Chicago, Illinois,

July 2007