12. Truffled Deviled Eggs
- 12 Hard boiled eggs
- 2 tbsps Mayonnaise
- 2 tbsps Sour Cream or Creme Fraiche
- 2 tbsps Truffle oil
- 1 tsp Truffle paste or chopped peelings (optional)
- 1/4 tsp Salt
- 3 tbsps Finely slice chive (garnish)
- 1 tsp Finishing salt of your choice such as red Hawaiian or black salt (garnish)
Split hard boiled eggs lengthwise and separate the yolks from whites. Place the yolks in a mixing bowl and lay egg white halves on a platter or cookie sheet. With a small whisk or fork, mash the egg yolks. Add the mayonnaise, sour cream, truffle oil, salt and truffle paste (optional). Continue to mix until smooth. Transfer mixture to a small piping bag with a straight or large star tip. (if you do not have a piping bag, a plastic bag with one corner cut off will substitute). Fill 20 egg white halves with mixture. Garnish with finely sliced chives and finishing salt.
You know you want to
Sign Up For Our Newsletter
Keep up to date on the latest wine releases, events, and promotions and get 10% off your next order.