Luxe Truffle Deviled Eggs
Serves: 4
Terence Turner
1 January 1970
Based on User reviews:
33
Spice
61
Sweetness
52
Sourness
44
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Halve the eggs lengthwise and transfer the yolks to a mixing bowl
2
Set 20 egg white halves on a platter, cover, and refrigerate
3
This recipe uses 12 egg yolks, but only yields enough filling for 20 halves; reserve the extra 4 whites for another use
4
With a fork, mash the yolks to a smooth consistency
5
Add the mayonnaise, sour cream, truffle oil, and salt, and mix until smooth
6
(You can also do this using an electric mixer with a whip attachment
7
) Taste and season accordingly
8
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
9
Or fill the eggs with a spoon, dividing the filling evenly
10
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
11
Halve the eggs lengthwise and transfer the yolks to a mixing bowl
12
Set 20 egg white halves on a platter, cover, and refrigerate
13
This recipe uses 12 egg yolks, but only yields enough filling for 20 halves; reserve the extra 4 whites for another use
14
With a fork, mash the yolks to a smooth consistency
15
Add the mayonnaise, sour cream, truffle oil, and salt, and mix until smooth
16
(You can also do this using an electric mixer with a whip attachment
17
) Taste and season accordingly
18
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
19
Or fill the eggs with a spoon, dividing the filling evenly
20
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