Deviled Eggs with Truffle Oil

Deviled Eggs with Truffle Oil

INGREDIENTS:
  • 12 large eggs, room temp.
  • 5 tablespoons good quality mayonnaise
  • 2 teaspoons Sicilian Lemon White Balsamic Vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon White Truffle Oil
  • 1 tablespoon chopped chive plus more for topping
  • pinch of salt
  • pinch of cayenne pepper
PREPARATION:
Put eggs in large pot filled with cold water about 1” above eggs. Bring eggs to a boil over high heat. Cover the pot and turn off heat. Let eggs sit in pot for 10 minutes. Carefully remove eggs and immediately place in large bowl with ice water. Let eggs sit in water for 5 minutes until cooled. Remove and peel under cool running tap water. Slice eggs in half and remove yolks. Place egg white halves on a flat dish and yolks in a bowl. Mash yolks with fork and add mayo, vinegar, mustard, truffle oil, chives, salt, and cayenne pepper. Put egg mixture in piping bag. Pipe mixture into egg white halves and garnish with chopped chives.