Truffle Deviled Eggs
Truffle Deviled Eggs is a gluten free, dairy free, fodmap friendly, and whole 30 recipe with 24 servings. One serving contains 58 calories, 3g of protein, and 5g of fat. This recipe covers 2% of your daily requirements of vitamins and minerals. It works best as a hor d'oeuvre, and is done in around 32 minutes. If you have hot sauce, eggs, olive oil, and a few other ingredients on hand, you can make it. This recipe is typical of American cuisine.
Instructions
In saucepan, add the eggs and enough hot water to cover the eggs. Cook the eggs for 12 minutes at a rapid boil.
Remove the eggs to a bowl of cold water and let cool for about 10 to 15 minutes.
While the eggs are cooling, prepare the truffle mayonnaise by whisking the remaining 2 egg yolks, in a medium bowl, until the yolks are stiff and increased in volume by 20 percent. Slowly whisk in the truffle oil and olive oil, ensuring that all of the oil is being absorbed before more is added. Continue to add the oil until all of it has been added, then season with hot sauce, salt and white pepper, to taste. Stir in the parsley and the dry mustard and set aside.
Remove the eggs from the water, peel and remove the yolks to a medium bowl.
Add truffle mayonnaise and mix well with a fork. Arrange the cooked whites on a flat service and fill the well with the prepared egg mixture. Arrange on a serving platter and garnish with chives.;