TRUFFLED DEVILED EGGS
Recipe by Anne Burrell (Secrets of a Restaurant Chef) My mother in law made these and I loved these truffled eggs but hubby thought too much truffle oil so you may want to want to start with less truffle oil and add to taste. She didn't have any of the black truffle peelings so I can't say how they taste with the peelings. You'll need a pastry bag if you choose to pipe the filling rather than spoon it in. Since I didn't make them it's a guess on prep time.
Provided by HatesTooCook
Categories < 30 Mins
Time 28m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Place the eggs in a pot and cover with tap water. The level of the water should be about 1 inch above the eggs.
- Bring the pot to a boil and COVER! And turn off the heat and let sit for 13 minutes-EXACTLY!
- Uncover and run the eggs under cold water if using right away or refrigerate until ready to use.
- Peel the eggs and cut in half lengthwise. Remove the yolks from the whites. Mash the yolks with a fork. Add the mayonnaise, truffle oil, cayenne and truffle peelings.
- Whip until very light and fluffy.
- Spoon or pipe the yolk mixture into the whites. Sprinkle with chopped chives. If piping, fill the pastry bag with the egg mixture then cut the tip of the bag off to form a hole about 1/4-inch in diameter. Pipe the mixture into the egg white halves.
Nutrition Facts : Calories 605.4, Fat 49.2, SaturatedFat 8.9, Cholesterol 453.6, Sodium 975.4, Carbohydrate 28.9, Sugar 8.3, Protein 13.6
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Alhassan Samha
[email protected]These deviled eggs are the perfect appetizer for any occasion. They're easy to make and always a hit with guests.
Inner Armour
[email protected]These were just okay. I think I'll stick to my regular deviled egg recipe.
Prossy Williamz
[email protected]I've made these deviled eggs several times now and they're always a crowd-pleaser. The truffle oil adds a touch of elegance.
Zukiswa gijana Zn
[email protected]Yum!
Kizell Aka k.z
[email protected]These deviled eggs were so easy to make and they were a big hit at my potluck. I will definitely be making them again.
Mahin Mashrafe
[email protected]Not a fan of truffle oil, so I omitted it from the recipe. The deviled eggs were still very good.
Nur Abdi
[email protected]These deviled eggs were a bit bland. I think I would add more salt and pepper next time.
NeonCatMan
[email protected]The truffle flavor was a bit too strong for my taste, but otherwise these deviled eggs were very good.
Lewis Kaoma
[email protected]Followed the recipe exactly and the deviled eggs turned out perfectly. Will definitely make these again for my next party.
Awas Ali
[email protected]Easy to make and absolutely delicious! The truffle oil really makes these deviled eggs special.
Tamara Ethridge
[email protected]These deviled eggs were a hit at my party! The truffle oil added a touch of luxury, and the filling was creamy and flavorful. I will definitely be making these again.