Truffled Deviled Eggs : Recipe

February 19, 2010 § Leave a comment

12 eggs
6 tbsp mayonnaise
2 tsp Dijon mustard
2 tsp white truffle oil
2 tsp freshly squeezed lemon juice
salt + freshly ground pepper
black truffles (optional)

Hard-boil eggs, cool, peel, halve, and carefully remove the yolks; reserve the whites. Combine egg yolks, mayonnaise, Dijon mustard, white truffle oil, and lemon juice in a medium nonreactive bowl. Season well with salt and freshly ground black pepper and mix well until yolks are broken up and ingredients are evenly incorporated. Evenly pipe or spoon yolk mixture into reserved egg white halves. As desired, top with thinly chopped black truffle.

Borrowed from “Sunday Suppers”


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

What’s this?

You are currently reading Truffled Deviled Eggs : Recipe at Colours in my mind...


%d bloggers like this: