Ingredients
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12 large Egg
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1 cup Mayonnaise
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1 tablespoon Truffle Oil
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Pinch of Cayenne Pepper
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2 tablespoons finely chopped Black Truffle
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Chopped fresh Chives
Directions
Steps
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1
Done
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Put the eggs in a large pot and add enough water to cover by about 1 inch. Bring the pot to a boil (BTB), cover, then turn off the heat and let sit for 13 minutes exactly! |
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2
Done
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Drain the eggs and run them under cold water until cool; if you’re not using them right away, put them in the fridge. |
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3
Done
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Peel the eggs and cut them in half lengthwise; remove the yolks. Put the yolks in a small bowl and mash them with a fork; add the mayonnaise, truffle oil, cayenne, and truffle peelings and whip until very light and fluffy. |
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4
Done
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Use a disposable pastry bag (or just buy zip-top bags, fill them, and cut off one corner—a very low-tech solution but my favorite kind!) to pipe the yolk mixture into the whites (or just spoon it in). Sprinkle with the chives to serve. |
