Recipe uses this product
White Truffle Flavored Oil
These Truffle-Infused Christmas Deviled Eggs, elevated with white truffle flavored extra virgin olive oil, offer a delightful and upscale touch to your festive celebrations.
• 6 large eggs
• 1/3 cup mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp dill pickle, minced
• 1 tbsp red onion, diced
• 1.5 tbsp Zejd white truffle flavored extra virgin olive oil (adjust to taste)
• 1/4 tsp pepper
• 1/4 tsp salt
• 1/4 tsp paprika
• 24 pink peppercorns
• 12 tiny parsley leaves
1. Place the eggs in a single layer in a saucepan or large pot, covering with water by about 1 inch (total: 3 inches of water). Bring the water to a boil, remove from heat, and let it stand for 15 minutes.
2. Remove the eggs and run them under cold water or set them in a large bowl of ice water.
3. Carefully crack each egg and peel the shell, doing so under running water to facilitate the process.
4. Cut the eggs in half crosswise and carefully remove the yolks with a spoon.
5. Place the egg yolks in a mixing bowl and add mayonnaise, Dijon mustard, minced dill pickle, diced red onion, white truffle flavored extra virgin olive oil, paprika, pepper, and salt. Stir to combine thoroughly.
6. Place the filling in a plastic piping bag with a fluted tip (or a plastic bag with the corner snipped off) and pipe each egg white with a swirl of the filling.
7. Garnish each deviled egg with 2 pink peppercorns and 1 sprig of parsley. Lightly spray each deviled egg with white truffle flavored extra virgin olive oil, according to your taste preferences.
Recipe uses
this product
White Truffle Flavored Oil
