Truffled Deviled Eggs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• 1 dozen hard boiled eggs, cooled, shelled & Halved
• 3 tablespoons Bluff Cove black or white truffle oil
• 2 teaspoon Bluff Cove Sicilian Lemon Balsamic
• 2 large raw egg yolks*
• 3/4 cup Bluff Cove delicate, buttery extra virgin olive oil, such as an Arbequina or Arbosana
• 1 large Garlic Clove
• Sea salt to taste
• 1 pinch of Cayenne Pepper
• 1 dozen cooked egg yolks reserved from hard boiled eggs

Prepare the hard boiled eggs.  

 

While eggs cool, in food processor or blender, add egg yolks, garlic, and Sicilian Lemon Balsamic. Slowly add truffle oil and olive 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