Black or White Truffle Deviled Eggs

1 dozen hard boiled eggs, cooled, shelled and halved
3 tablespoons black or white truffle oil
1 teaspoon fresh squeezed lemon juice
2 large raw egg yolks*
1/2 cup delicate, buttery extra virgin olive oil, such as Fresh Fruits Manzanillo
1/2 cup grape seed oil or other neutral oil such as safflower or sunflower
1 large garlic clove
Sea salt to taste
1 pinch white pepper
1 dozen cooked egg yolks reserved from hard boiled eggs

Prepare the hard boiled eggs.

While eggs cool, in food processor or blender, add egg yolks, garlic, and lemon juice. Slowly add truffle oil and olive oil and grape seed oil to form an emulsion. Season to taste and refrigerate.
By: Chef Rachel Bradley

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