Truffle Deviled Eggs

1. 1

   In saucepan, add the eggs and enough hot water to cover the eggs.

2. 2

   Cook the eggs for 12 minutes at a rapid boil.

3. 3

   Remove the eggs to a bowl of cold water and let cool for about 10 to 15 minutes.

4. 4

   While the eggs are cooling, prepare the truffle mayonnaise by whisking the remaining 2 egg yolks, in a medium bowl, until the yolks are stiff and increased in volume by 20 percent.

5. 5

   Slowly whisk in the truffle oil and olive oil, ensuring that all of the oil is being absorbed before more is added.

6. 6

   Continue to add the oil until all of it has been added, then season with hot sauce, salt and white pepper, to taste.

7. 7

   Stir in the parsley and the dry mustard and set aside.

8. 8

   Remove the eggs from the water, peel and remove the yolks to a medium bowl.

9. 9

   Add truffle mayonnaise and mix well with a fork.

10. 10

    Arrange the cooked whites on a flat service and fill the well with the prepared egg mixture.

11. 11

    Arrange on a serving platter and garnish with chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.