Ocean Prime's Truffled Deviled Eggs

Ocean Prime's Truffled Deviled Eggs
4.5 from 2 ratings
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 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
  1. 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.