Truffled Deviled Eggs
Truffled deviled eggs make a great apéro or snack for New Year's Eve or any party. Serve with a chilled glass of bubbles.
Servings 12 pieces
Cost $10/ 7€
- 6 pc eggs, large free range
- ¼ tsp sea salt
- 1 tsp mustard french
- ½ pc lemon, zested
- ½ tsp lemon juice
- 5 dashes worcestershire
- 4 dashes tabasco
- 1 tbsp black truffle, finely chopped or high quality truffle paste
- 3 tbsp mayo
- 12 pc chive spears optional garnish
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.
Once the eggs are completely cool peel them carefully.
Cut the eggs in half and pop out the yolk with a spoon into a separate bowl.
Add all of the ingredients except the truffle and mix with a whisk.
Optional - Pass the egg yolk mixture through fine-mesh strainer.
Add the finely chopped truffle and add the mixture to a pastry bag.
Season the egg white shells with salt and pepper.
Pipe the mixture into the center of the egg whites using the pastry bag. Garnish with a slice of chive and a chilled glass of champagne or prosecco.
Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 60mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Iron: 1mg