Creamy Deviled Eggs with a Rich Truffle Flavor
Having a Craving for Truffled Deviled Eggs? Here You Go!
Straight from Mitch Prensky, the chef behind Supper (previously opened in Philadelphia), comes this exquisite deviled eggs twist. Inside the hard-boiled egg whites, a blend of hard-boiled egg yolks, lemon juice, mayonnaise, truffle oil, and chives awaits. To finish, adorn with black truffle slices or chervil leaves for a touch of luxury.
Here's What You Need:
12 Eggs, Just the Right Ones to Avoid Faux Truffles
When sourcing black truffles, remember that not all are authentic. Ensure you purchase yours from a reliable seller. They should feel firm and dry when touched. To guarantee their freshness, always follow proper storage instructions.
Cooking Time: A Breeze!
Yield: Satisfying 8 to 10 ServingsDifficulty: A Piece of CakeTotal Time: 45 Minutes
You'll Need:
- 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 and Freshly Ground Black Pepper
- Optional Garnish: Thinly Sliced Black Truffle or Chervil Leaves
How to Make:
- Hard-boil, cool, peel, and cut in half the eggs, carefully scooping out the yolks. Reserve the whites.
- In a medium, nonreactive bowl, mix the egg yolks, mayonnaise, mustard, truffle oil, lemon juice, and chives. Season with salt and pepper, ensuring all ingredients are evenly incorporated.
- Distribute the yolk mixture into the reserved egg white halves, decorating with truffle slices or chervil leaves, as desired.
Enrichment Insights:
- To Make a Purchasing Decision: Opt for reputable sources like Zigante Tartufi or Marky's Caviar that guarantee fresh and authentic truffles during their season (November to March). Consider local gourmet or specialty stores for fresh truffles. Online purchases from trustworthy suppliers can provide convenience.
- Keeping Truffles Fresh: Store them in an open container in the fridge at approximately +2°C/+4°C (36°F/39°F). Ensure truffles are wrapped in paper daily to avoid moisture buildup. Avoid storing them near milk, butter, cheese, or eggs, as they will absorb their aroma.
- When Cooking with Truffles, shave the truffles finely just before serving to release their aroma and flavor. Use a small amount at first, as truffles can be potent. Stir in minced black truffle paste if fresh truffles are not available. Be cautious when using truffle oil, as it can be quite strong.
- When following Mitch Prensky's recipe for Truffled Deviled Eggs, ensure you buy authentic black truffles from reliable sellers like Zigante Tartufi or Marky's Caviar to avoid 'uncategorized' truffles.
- The recipe calls for 12 eggs, but remember to choose them carefully to ensure the final dish doesn't taste like 'faux truffles'.
- Mix the egg yolks, mayonnaise, Dijon mustard, truffle oil, lemon juice, and chives together to create the 'deviled' yolk mixture for the truffled deviled eggs.
- Garnish the finished truffled deviled eggs with black truffle slices or chervil leaves to elevate the dish and enhance its 'nutrition' value with additional truffle flavor.
