Monday, December 28, 2009

A 'TRUFFLED' DELIGHT FOR ALL SEASONS




NOT YOUR MOTHER'S DEVILED EGGS

As promised, the Christmas party recipes begin... but this truffled delight is for all seasons.

I love deviled eggs - be they fancy or plain -- but these truffled eggs have become my favorite and when we served them Christmas Eve - they were gone in a NY minute.  But if you're someone who just doesn't care for the earthy, mushroom-y taste and aroma of truffle oil, these deviled eggs are also good without it.

TRUFFLED DEVILED EGGS
compliments of Cottage Living, August, 2007

Makes:   18 deviled egg halves
Prep:      25 minutes
Cook:    10 minutes
Stand:    10 minutes

Ingredients:
12 large eggs
1/3 cup mayonnaise
2 teaspoons Dijon mustard
1/4 cup freshly grated Parmigiano-Reggiano cheese
salt & freshly ground pepper, to taste
2 teaspoons white truffle oil (optional -- well not for me )
Extra virgin olive oil (optional)

Garnishes:
fresh chives, grated Parmigiano-Reggiano

Directions:
Place eggs and water to cover in a saucepan; bring to a boil.  Remove from heat, and let stand covered for 10 minutes.  Drain the eggs, and rinse w/ cold water for several minutes.  Peel eggs, and cut in half lengthwise.

Place 6 egg halves (including whites) and all additional egg yolks in a food processor.  Add mayonnaise, mustard, and 1/4 cup grated cheese; blend well.  Add salt & pepper and, if desired, truffle oil.  If too thinck, add olive oil (or more truffle oil if you want a stronger flavor), 1/2 teaspoon at a time, to desired consistency.

Place mixture in a pastry bag w/ a plain or star-shaped tip (or as Richard does, a small zip-top plastic bag w/ a corner cut out) and pipe the mixture into the remaining egg halves.

Garnish, if desired.



1 comment:

Sandy Carlson said...

these were delicious! and I don't usually like ANYTHING but mayo in my deviled eggs! xo