Truffled Devilled Eggs

Remember the golden rule of cooking with truffles: a little bit goes a long way. A truffle shaver comes in handy here, or in many other recipes.

Ingredients:

1 dozen fresh eggs at room temperature
2 teaspoons Sea salt
1/2 cup Mayonnaise
1/2 small container of minced olives (about 4 1/2 ounces
Dash of Sea salt (I like a nicely flavored sea salt)
Dash of freshly ground black pepper
Dash of good quality paprika
1 tablespoon minced onion
1 ounce white truffle

Preparation:

Place the eggs in a six quart pot, fill it with cold water, add the two teaspoons of salt, and bring to a boil. Boil for about 15 minutes, or until the eggs are hard boiled. Remove the eggs from the boiling water and immediately place them in a cold water bath. Permit them to cool for about five minutes.
Remove the shells from the eggs and slice them in half. Remove the yolks. Place the yolks in a small mixing bowl and add the mayonnaise, salt, pepper, paprika, onions, and olives. Mix thoroughly to break up the yolks and combine all of the ingredients.
Divide the egg yolk mixture among the halved egg whites, spooning a generous half teaspoon of the mixture into each of the egg halves.
Top each of the eggs with a very thin sliver of truffle. Allow the eggs to stand, covered, for about 30 minutes before serving.

Directions:
Remember the golden rule of cooking with truffles: a little bit goes a long way. A truffle shaver comes in handy here, or in many other recipes.

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Truffled Devilled Eggs

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