Truffled Deviled Eggs

Name: Truffled Deviled Eggs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 18
Cuisine: American
Ingredients: 18 servings Garnishes: fresh chives, grated Parmigiano-Reggiano; 2 teaspoons Dijon mustard; 12 larges eggs; 79 milliliters mayonnaise; 59 milliliters freshly grated Parmigiano-Reggiano cheese; 18 servings Freshly ground pepper, to taste; 18 servings Salt, to taste

The recipe Truffled Deviled Eggs is ready in roughly 45 minutes and is definitely an outstanding gluten free and fodmap friendly option for lovers of American food. One portion of this dish contains roughly 4g of protein, 6g of fat, and a total of 77 calories. For 25 cents per serving, you get a hor d'oeuvre that serves 18. A mixture of mayonnaise, dijon mustard, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Place eggs and water to cover in a saucepan; bring to a boil.

Ingredients you will need

Water

Egg

Equipment you will use

Sauce Pan

Remove from heat, and let stand, covered, 10 minutes.

Drain eggs, and rinse with cold water for several minutes. Peel eggs, and cut in half lengthwise.

Ingredients you will need

Water

Egg

Place 6 egg halves (including whites) and all additional egg yolks in a food processor.

Ingredients you will need

Egg Yolk

Egg

Equipment you will use

Food Processor

Add mayonnaise, mustard, and 1/4 cup grated cheese; blend well.

Ingredients you will need

Mayonnaise

Mustard

Cheese

Add salt, pepper, and, if desired, truffle oil. If too thick, add olive oil (or more truffle oil if you want a stronger flavor), 1/2 teaspoon at a time, to desired consistency.

Ingredients you will need

Truffle Oil

Olive Oil

Pepper

Salt

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

Ingredients you will need

Egg

Equipment you will use

Ziploc Bags