Ocean Prime's Truffled Deviled Eggs Recipe
Daily Value: 4%
Sugar-Conscious, Dairy-Free, Gluten-Free, Wheat-Free
|Folic Acid (B9)||15µg||4%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
If you can’t resist the taste of truffles, all you need is a little truffle oil in your life. The work of chef Jason Shelley, this recipe for deviled eggs shows you how easy truffle oil can be incorporated into the classic dish.
- 8 hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
- 1/3 cup mayonnaise
- Juice from 1 lemon
- 1 teaspoon white truffle oil
- 1 teaspoon dry mustard
- 1 teaspoon kosher salt
- White pepper, to taste
- 1 tablespoon American sturgeon caviar
- 1/2 ounce black truffle slices
- 1 tablespoon minced chives
Push the yolks through a small strainer and combine with the mayonnaise, lemon juice, truffle oil, mustard, and salt and pepper to taste.
Put the yolk mix into a piping bag, or into a sandwich baggie, and cut off one of the corners. Pipe the mixture into each egg white shell, with mix extending up about 1 inch high.
Garnish each egg with a small piece of truffle slice, about 8-10 caviar eggs and sprinkle all with minced chives.
Recipe DetailsServings: 16
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