Earthy Delights Recipe
http://www.earthy.com/
Truffled Devilled EggsRemember 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.