Deviled Eggs with Truffle
Makes 12 deviled eggs
- 7-8 eggs, hard boiled and peeled
- 2-3 tbsp. Mayonnaise
- 1/4 tsp. mustard powder
- 1/2 tsp. The Mighty Olive White Truffle Oil
- 1 tsp. The Mighty Olive Herbs De Provence Olive Oil
- 1/2 tsp. The Mighty Olive Black Truffle Salt
- Paprika for garnish
Place eggs in pot of salted water. Bring to a boil and cook until eggs are hard boiled, 10-15 minutes.
Half the eggs lengthwise and transfer yolks to a mixing bowl. Add the mayonnaise, mustard powder, Herbs De Provence olive oil, white truffle oil, black truffle salt and pepper to taste. Mash with a fork until smooth. Spoon mixture into egg whites and sprinkle with paprika for color and an extra drop of truffle oil to finish. Serve chilled.
Modified from an O&CO recipe.
Deviled Eggs with Truffle Products
Herbs De Provence Olive Oil
Top notes of savory, thyme and rosemary, our all natural Herbs de Provence extra virgin olive oil is a show stopper when drizzled over grilled chicken, rubbed on turkey before roasting, for bread dipping, in aioli.