Ocean Prime's Truffled Deviled Eggs

Ocean Prime's Truffled Deviled Eggs
Staff Writer

Ocean Prime

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. 

Ingredients

  • hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
  • 1/3  Cup  mayonnaise
  • Juice from one 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

Directions

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.
 

Nutritional Facts

Total Fat
1g
1%
Cholesterol
2mg
1%
Carbohydrate, by difference
1g
1%
Vitamin A, RAE
33µg
5%
Vitamin C, total ascorbic acid
6mg
8%
Calcium, Ca
12mg
1%
Choline, total
1mg
0%
Folate, total
2µg
1%
Magnesium, Mg
7mg
2%
Phosphorus, P
11mg
2%
Selenium, Se
1µg
2%
Sodium, Na
25mg
2%
Water
5g
0%

Truffle Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

Truffle Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!