Friday, February 18, 2011

Truffle Deviled Eggs

The problem with deviled eggs recipes is the majority don't tell you how to or how long to boil the eggs for (they just start the recipe with the eggs already hard boiled).  For the best texture, place the eggs in a pot, fill it with cold water up to an inch over the eggs, put a lid on it, and turn the heat up.  The reason why you put the eggs in the pot first (and then add water), instead of dropping them into boiling water, is it protects the egg from cracking and becoming poached eggs. When the water starts at a rolling boil, shut the heat, and let the eggs sit there for 15 minutes. Take the pot and run it over cold water as you pick up and peel the eggs.     


7 - Large Eggs (hard boiled and peeled)
1/4 cup - Mayonnaise
1 1/2 tbsp - Hot Cherry Pepper Pickling Liquid
1 tbsp - Truffle Oil
1 tsp - Dijon Mustard
Sea Salt
Freshly Ground Pepper
Smoked Paprika (for garnishing)
Chopped Chives (for garnishing)

1) Halve the 7 eggs lengthwise.
2) Remove yolks and place in a small bowl.
3) Mash yolks with a fork and stir in mayonnaise, pickling liquid, truffle oil, and Dijon mustard.
4) Add salt and pepper to taste.
5) Fill egg whites evenly with yolk mixture.
6) Garnish with smoked paprika and chives
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