Truffle Deviled Eggs
INGREDIENTS:
1 dozen hard boiled eggs, cooled, shelled & Halved
3 tablespoons White Truffle Oil
1 teaspoon fresh squeezed lemon juice
2 large raw egg yolks*
1 cup Butter Olive Oil
1 large garlic clove
Sea salt to taste
1 pinch white pepper
1 dozen cooked egg yolks reserved from hard boiled eggs
Instructions:
Prepare the hard boiled eggs.
While eggs cool, in food processor or blender, add egg yolks, garlic, and lemon juice. Slowly add truffle oil and olive oil and grape seed oil to form an emulsion. Season to taste and refrigerate.
With a fork, mash the dozen cooked egg yolks and blend thoroughly with 1/2 cup of truffle aioli. Add more to taste if desired. Pipe or fill the hard boiled egg whites with the egg yolk mixture. Refrigerate until cool or up to 6 hours. Serve with finely chopped parsley or minced chives as a garnish.
Makes 2 dozen appetizer servings
Products Used:
If you like the flavour and aroma of white truffle, then you’ll love this oil. Made in an artisan fashion, this infused olive oil is smooth, while having an unmistakable intense white truffle flavour. Makes a great finishing oil for many Mediterranean dishes, in mashed potatoes or try it drizzled on popcorn! It also makes an amazing aioli. A little goes a long way, so use sparingly!
Made with UP Certified Extra Virgin Olive Oil, this creamy, dreamy infused olive oil is vegan, naturally infused, dairy-free, and heart healthy! It gets its rich, decadent flavor of butter strictly from organic botanical infusions! Use this buttery olive oil as a butter substitute in baking, sautéing, or anywhere you might use a liquid fat such as melted butter, including: over hot popcorn, with seafood, i.e. crab or shrimp, to dip bread in, over pasta, mashed potatoes, or rice (all NATURAL WITH NO ARTIFICIAL FLAVORS OR additives!)