White Truffled Deviled Eggs
A new twist on an old favorite, White Truffled Devilled Eggs will be a hit at your Easter Brunch.
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- 1 dozen eggs
- 3 Tbsp. Sutter Buttes White Truffle Extra Virgin Olive Oil
- 1/2 cup Mayonnaise
- Pinch of Sea Salt
- Asian Micro Greens
- Hawaiian Black Sea Salt
- Place the eggs in a pot, cover with water and bring to a boil. Turn off the heat and leave the eggs in the water, covered, for 12 minutes. Drain water and cover the eggs with ice. Allow to sit for about 5 minutes, then peel the eggs.
- Slice the eggs in half lengthwise, removing the yolks to a medium bowl and placing the halves on a platter. Mash the yolks into a fine crumble with a fork. Add the white truffle oil, 1/2 cup mayonnaise, pinch of sea salt, and mix well.
- Using a pastry bag or spoon, fill the yolk mixture into the egg white halves. Sprinkle with the Asian Micro Greens and black sea salt.
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