Friday, April 29, 2011
You know, I never really appreciated deviled eggs until recently. I have always discarded the yolk potion before eating a hard boiled egg, which I generally only did during Passover seders. But my husband is a big fan of deviled eggs, so I decided to make some from the hard boiled eggs at our Passover seder, and turn them into some somewhat spicy, truffle infused deviled eggs. Boy was a surprised - they were delicious!
This is a very simple recipe and one I will certainly make again. For my first shot at deviled eggs, this was a winner!
Sasha's Spicy Truffle Deviled Eggs
3/4 cup mayonnaise
1 tsp truffle oil
2 T dijon mustard
1/4 tsp cayenne pepper
1 T diced onion
salt and pepper to taste
First, add the eggs to a large pot willed with water and 1 tsp of Kosher salt (do not ever use iodized salt in any recipe). Bring to a boil. When it reaches a boil, turn off the heat and let the pot sit for 15 minutes. Refrigerate to cool the eggs, and peel them (always the hardest part for me).
Cut the eggs in halves and remove the yolk. Mix the egg yolks with the mayo, truffle oil, salt, pepper and dijon mustard and whip until light and fluffy. Put into the indent on each egg to make a deviled egg. If you want, you can do this with a pastry bag and tip like for cupcakes and I think I will try it that way next time for prettier presentation. Sprinkle with cayenne pepper on top for some heat!