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Truffled Deviled Eggs
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Submitted by:
Jimmy |
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Deviled eggs topped with delicious shaved black truffles |
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INGREDIENTS:
- 8 large , Eggs
- 2 tablespoon(s) , Mayonnaise
- 2 tablespoon(s) , Sour Cream
- 1/4 teaspoon(s) , Truffle Oil
- 1/4 teaspoon(s) , Dry Mustard
- 1 tablespoon(s) , Fresh Dill Finely Chopped
- 0 to taste , Salt and Paprika
- 1 small , Black Truffle
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| Instructions: |
Place the eggs in a saucepan just large enough to hold them all in one layer. Add water to cover by 1 1/2 inches. Add 1 tablespoon salt. Partially cover the pan and bring to a full rolling boil. Cover, reduce heat to low and leave on heat for 30 seconds. Remove from heat and let stand, covered, for 15 minutes. Pour off hot water and rinse eggs under cold running water for 5 minutes. Pour off the water and shake the pans to crack the eggs. Peel under cold running water.
Cut peeled eggs in half lengthwise. Transfer yolks to a bowl. Cover and chill yolks and whites separately for 1 hour.
In a large bowl, mash the yolks with a fork. Mash in the mayonnaise, sour cream, and truffle oil. Add dry mustard, dill weed, and salt; stir until well blended.
Fill the egg white halves with the yolk mixture, extending the filling over part of the white. Sprinkle each egg half with a little paprika. Cover and refrigerate. Serve well chilled. The stuffed eggs may be made 1 day in advance and kept covered and chilled.
To serve, slice truffles with a truffle slicer or a sharp thin knife very thinly. Place a truffle slice on each egg half on top of the yolk mixture just before serving.
Makes 16 stuffed eggs. |
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