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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Truffled Deviled Eggs with Capers Recipe

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This recipe for Truffled Deviled Eggs with Capers is from Great Family Great Food Great Fun!!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 dozen hard-cooked eggs
Filling
2 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons truffle oil
1/4 teaspoon salt
Topping
Black lava salt
Fresh-cracked black pepper
Cayenne pepper (if desired)
Capers

2nd Recipe:

1 dozen eggs, plus 2 yolks
1 tablespoon truffle oil
4 tablespoons olive oil
2 dashes hot sauce (recommended: Tabasco)
Salt and white pepper
1 teaspoon minced fresh parsley leaves
1 teaspoon dry English mustard (recommended: Coleman's)
Directions:
Directions:
Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set 20 egg white halves on a platter, cover, and refrigerate. This recipe uses 12 egg yolks, but only yields enough filling for 20 halves; reserve the extra 4 whites for another use.

With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, truffle oil, and salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Taste and season accordingly.

Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.Top each egg half with a tiny sprinkle of black lava salt, a grind of fresh-cracked black pepper and capers.

2nd Recipe:
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, add the egg yolks and fill egg whites.
Personal Notes:
Personal Notes:
Add pinch of truffle salt?

 

 

 

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