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