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Dreamy Deviled Eggs

March 26, 2021

INGREDIENTS

1 dozen hard-boiled eggs, cooled, shelled, and cut into halves, yolks set aside
1 dozen egg yolks reserved from hard boiled eggs
3 Tbs. Black Truffle or White Truffle Infused Olive Oil
1 teaspoon fresh-squeezed lemon juice
2 large raw egg yolks*
½ cup Butter Infused Olive Oil
½ cup Ultra Premium Extra Virgin Olive Oil, mild intensity
1 large garlic clove
sea salt to taste
1 pinch white pepper
parsley, finely chopped, chives, minced (optional)

DIRECTIONS

In food processor or blender, add raw egg yolks, garlic, and lemon juice. Slowly drizzle in the Truffle Infused Olive Oil, Butter Infused Olive Oil, and mild intensity extra virgin olive oil to form an aioli. Season to taste with salt and white pepper, then refrigerate for 1 hour.

With a fork, mash the cooked egg yolks and blend thoroughly with ½ cup of the refrigerated aioli. Add more to taste if desired. Pipe or fill the hard-boiled egg whites with the egg yolk mixture. Refrigerate until cool or up to 6 hours.

Serve with finely-chopped parsley or minced chives as a garnish.

Makes 2 dozen.

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