Truffled Deviled Eggs
Ingredients:
12 large eggs, hard boiled, cooled, shelled and cut in half lengthwise
1 teaspoon (or more to taste) The Olive Tap’s White Truffle Olive Oil
1/3 cup mayonnaise
1 tablespoon Dijon mustard
sea salt & freshly ground pepper (to taste)
The Olive Tap’s Sweet Smoked Spanish Paprika (optional for garnish)
Directions:
Scoop out the cooked yolks and place a in bowl. Mash with a fork, then mix in the White Truffle Olive Oil, mayonnaise, mustard and salt and pepper to taste. Mix well. (add more Truffle Olive Oil and Salt and Pepper if desired)
Spoon your mixture into a plastic bag. Cut the tip of one corner off of the bag creating a small hole to pipe the filling out of. Pipe (or spoon) the mixture into the whites, garnish with the Sweet Paprika and serve!
Enjoy!
Featured Products:
White Truffle Olive Oil
Sweet Smoked Spanish Paprika
Similar Recipes:
Riserva Caprese Cabobs
Stuffed Portobello Mushrooms