Truffle Deviled Eggs with Fried Capers

Truffle Deviled Eggs are sure to be a hit at a holiday gathering or picnic. With just the right amount of truffle flavor on a classic like a deviled egg, they are a crowd pleaser.

Category: Appetizer          Servings: 12          Prep Time: 10 Minutes          Cook Time: 45 Minutes

Ingredients

• 18 large eggs
• 6 tablespoon mayonnaise
• 2 teaspoon Far West Fungi Honey Truffle Mustard
• 2 teaspoon Far West Fungi Black Truffle Oil
• 1 ½ teaspoon lemon juice
• Salt and pepper to taste
• 3 tablespoon capers
• 2 teaspoons canola oil
• Truffle Zest or truffle shavings for garnish

Directions

1. Place 18 eggs in a large sauce pot and fill with water until at least 6 inches of water cover the eggs. Salt the water heavily and place on high heat uncovered. When water comes to a rolling boil turn off the heat, cover the pot, and let the eggs sit in the hot water for 8 - 10 minutes.
   
   
2. Drain the water and run the eggs under cold water a few times to cool them. Peel the shells off each egg. (Tip: use older eggs, if possible, to make the peeling process easier)
   
   
3. Once peeled, cut the eggs in half vertically. Gently scoop out yolks and sent them aside. Clean whites gently in water and place upside down on a parchment lined sheet pan.
   
   
4. In a large bowl combine the mayonnaise, Honey Truffle Mustard, Black Truffle oil, lemon juice, salt, and pepper. Strain the egg yolks through a sieve using a spoon. This makes the hardened yolks fluffy and easy to evenly incorporate into the mayonnaise mixture. Mix the yolks into the mayonnaise mixture. Place this filling into the refrigerator for a few minutes.
   
   
5. Heat the canola oil in a sauté pan over medium heat. Once hot, add the capers and sauté for 4-5 minutes or until capers are popped and crispy. Remove them from heat and let cool.
   
   
6. To assemble the truffle deviled eggs, put cooled filling into a piping bag and pipe into each egg white halves. Add 2 to 3 capers to each half. Garnish the deviled eggs with truffle shavings or a dash of Truffle Zest.