Elevate Your Appetizer Game with Truffle Deviled Eggs
A Fancy Twist on a Classic Recipe
Imagine a deviled egg that’s not only delicious but also visually stunning. Chef-owner Mitch Prensky, formerly of Supper in Philadelphia, shares his recipe for truffle deviled eggs that are sure to impress your guests.
The Secret to Success: Quality Truffles
When it comes to truffles, authenticity matters. Be cautious of counterfeit products and opt for a reputable source instead. Fresh truffles should be firm and dry to the touch, and proper storage is crucial to preserve their flavor and aroma.
A Recipe Fit for a Fancy Gathering
This recipe yields 8 to 10 servings as an appetizer and can be prepared in just 45 minutes. The difficulty level is easy, making it perfect for novice cooks and experienced chefs alike.
Gather Your Ingredients
- 12 eggs
- 6 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons black truffle oil
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons finely chopped fresh chives
- Kosher salt
- Freshly ground black pepper
- Thinly sliced black truffle or chervil leaves for garnish (optional)
The Preparation Process
- Hard-Boil and Prep the Eggs: Hard-boil the eggs, cool, peel, and halve them. Carefully remove the yolks and reserve the whites.
- Mix the Yolk Mixture: Combine the egg yolks, mayonnaise, mustard, truffle oil, lemon juice, and chives in a medium, nonreactive bowl. Season with salt and pepper, then mix until the yolks are broken up and the ingredients are evenly incorporated.
- Assemble the Deviled Eggs: Evenly pipe or spoon the yolk mixture into the reserved egg white halves. Top with thinly sliced black truffle or chervil leaves, if desired.
With these truffle deviled eggs, you’ll be the talk of the town at your next gathering. The combination of creamy yolks, tangy mayonnaise, and earthy truffle oil is sure to delight even the most discerning palates.
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