Truffles (and truffle oil) are one ingredient that seems to elevate just about any dish, no matter how pedestrian. Here, our friends at VSOP Olive Oil & Vinegar Taproom share a delicious recipe for deviled eggs, with a twist. Enjoy! 

12 large eggs
2 large egg yolk, raw
1 large garlic clove
1 teaspoon lemon juice, freshly squeezed
1 cup VSOP Extra Virgin Olive Oil, such as Sweet Barnea or Biancolilla
3 tablespoons VSOP Black or White Truffle Oil
pinch fine sea salt, to taste
pinch white pepper

To prepare the hard boiled eggs, put the eggs in a saucepan covered by an inch or two of COLD water. Bring up to a boil and then once boiling, remove the pan from the heat for a few seconds. Reduce the heat to LOW and return the pan to the burner. Let simmer for one minute. After a minute, remove the pan from the heat, COVER, and let sit for 12 minutes. Remove the eggs and place in ice water to cool. While the eggs are cooling add the eggs yolks, garlic, and lemon juice to a blender or food processor. Slowly add the EVOO & truffle oil to form an emulsion. Season to taste and refrigerate. Cut the cooled eggs in half and remove the yolks to a small bowl. Mash with a fork and blend with about 1/2 cup of the truffle aioli made above. Add more to taste if desired. Pipe or fill the hard boiled eggs whites with the egg yolk mixture. Refrigerate until cool or up to 6 hours. Serve with finely chopped parsley or minced chives.  



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