TRUFFLE DEVILED EGGS
1. In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand for 12 minutes. Drain eggs; run under cold water until cool enough to handle.
2. Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, lemon juice and smoked paprika. Press through a sieve to make it smooth. Season with salt and pepper.
3. Using a pastry bag fitted with a star tip, pipe yolk mixture forming a rosette into whites. Serve immediately or chill for up to 2 hours.
4.Prior to serving garnish with Sabatino’s Truffle Zest®