Devil Eggs
by Areviews App Collaborator
for
Ingredients
- 12 large eggs
- 1 fat garlic clove, minced
- ¼ teaspoon Black Truffle Salt, more to taste
- ½ cup mayonnaise
- 1/2 cup Truffle Oil
- 2 tablespoons tomato paste
- 2 teaspoons Black Truffle Vinegar, more to taste
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon hot smoked paprika, more to taste and for garnish
- Caviar
- Fresh Truffles or Taste of Truffles Truffle Carpaccio
Directions
- Place eggs in a medium saucepan and cover with cold water. Bring water to a full boil, let cook for 1 minute, then turn off heat and cover pan. Allow eggs to stand for at least 15 minutes.
- Once eggs are cool enough to handle, peel and cut in half lengthwise. Scoop yolks into a bowl; place whites on a serving platter.
- Using a sharp knife or mortar and pestle, chop or smash garlic with salt to make a paste. Add paste to yolks and mash together with a fork. Add mayonnaise, truffle oil, tomato paste, Black Truffle Vinegar, pepper and paprika and continue to mash until mixture is smooth. Taste and add more vinegar, Truffle Salt and paprika if desired.
- Spoon yolk mixture into whites and dust with paprika.
- Garnish with Caviar and Sliced Fresh Truffle or Taste of Truffles Truffle Carpaccio