Truffled Deviled Eggs
I’m from upstate New York and we’re big deviled egg lovers. Growing up there were always deviled eggs at parties and picnics, so now, anytime I throw a party I make sure to have them, and if I don’t, I hear about it. They’re always the first thing to disappear at my parties! When I was developing my piccolini menu at Café Centro, I wanted to have deviled eggs on the menu but I had to figure out a way to make them with an Italian slant. My friend Christina suggested I put truffles in them, and to this day I kick myself for not thinking of that myself, because trust me, these are some kick-ass eggs!
Recipe information
Yield
serves: 8
Ingredients
Preparation
Step 1
Put the eggs in a large pot and add enough water to cover by about 1 inch. Bring the pot to a boil (BTB), cover, then turn off the heat and let sit for 13 minutes EXACTLY!
Step 2
Drain the eggs and run them under cold water until cool; if you’re not using them right away, put them in the fridge.
Step 3
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 oil, cayenne, and truffle peelings and whip until very light and fluffy.
Step 4
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.
note
Step 5
Want to goose up the truffle-y flavor? Add a dash more truffle oil. But proceed with caution: It’s very easy to over truffle!
