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.