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IRRESISTIBLE TRUFFLE DEVILED EGGS

DIFFICULTY:

Medium

TIME:

150

SERVES:

16

Truffle Deviled Eggs

INGREDIENTS

8 large eggs
1/3 cup mayonnaise
1 tablespoon Sabatino Truffle Dijon mustard
1 teaspoon fresh lemon juice
½ tsp smoked paprika
Coarse salt and freshly ground pepper
Sabatino Truffle Zest®

METHOD

  • 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®

SHOP THE RECIPE

  • Truffle Zest® seasoning - 1.76 oz

    Truffle Zest® - 1.76 oz