Truffled Deviled Eggs

Name: Truffled Deviled Eggs
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H13M0.000S
Total time: P0Y0M0DT0H28M0.000S
Yield: 24 deviled eggs
Ingredients: 12 large eggs; 1 cup mayonnaise; 2 tablespoons finely chopped black truffle peelings; 1 tablespoon truffle oil; Pinch of cayenne pepper; Chopped fresh chives, for garnish

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Level: Easy
Total: 28 min

Prep: 15 min
Cook: 13 min

Yield: 24 deviled eggs

Level: Easy
Total: 28 min

Prep: 15 min
Cook: 13 min

Yield: 24 deviled eggs

Ingredients

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12 large eggs

1 cup mayonnaise

2 tablespoons finely chopped black truffle peelings

1 tablespoon truffle oil

Pinch of cayenne pepper

Chopped fresh chives, for garnish

Directions

Watch how to make this recipe.

Put the eggs in a large pot and add enough water to cover by about 1 inch. Bring the pot to boil (BTB), cover and then turn off the heat and let sit for 13 minutes EXACTLY!
Drain the eggs and run them under cold water until cool; if you're not using them right away, put them in the fridge.
Peel the eggs and cut them in half lengthwise. Remove the yolks. Put the yolks in a small bowl and mash them with a fork. Add the mayonnaise, truffle peeling, truffle oil and cayenne and whip until very light and fluffy.
Use a disposable pastry bag (or just buy zip-top bags, fill them and cut off one corner - a very low-tech solution but my favorite kind!) to pipe the yolk mixture into the whites (or just spoon it in). Sprinkle with the chives to serve.