One thing I’ve been wanting to make since I received truffle salt is deviled eggs – with truffle. Doesn’t it just sound heavenly? I tried it in scrambled eggs, which turns them into a decadent treat but deviled eggs was next on my list.
I figured these upscaled deviled eggs could benefit from the addition of caramelized shallots in replacement of raw onions- a decision that I can confidently say, was a good one.
They would make the perfect cocktail party fare or be a wonderful addition to a brunch. Either way they are sure to impress.
Truffled Deviled Eggs – makes 16
- 8 hard-boiled eggs
- 1 shallot, minced
- 1/2 Tbsp olive oil
- 3 Tbsp light mayonnaise
- 1 tsp mustard
- 1 1/2 tsp truffle salt
Peel eggs and cut in half, lengthwise, being careful not to break the whites. Remove yolks and set in a medium size bowl. Heat olive oil in pan over medium heat and add shallots, cooking until starting to brown, about 4-5 minutes. Add shallots and remaining ingredients to egg yolk bowl and mash to combine. Fill egg whites with yolk mixture. Top with chopped chives if desired.