Since I was a little girl, deviled eggs have been my favorite appetizer. If our family was having a backyard barbecue, there was always deviled eggs to devour. Since becoming a mom, I wanted to introduce my children with my love of this delight of mine. Well, I was able to convince one of my children, but my youngest son will eat a hard-boiled egg, but the the “deviled” part (maybe there is something to that?).
So, where does the Truffle Oil come in? When celebrating Thanksgiving this year at my brothers home in Maui, Hawaii – my sister-in-law made deviled eggs with black truffle oil drizzle on top. It was amazing. It added a new flavor I had not experienced before. If you know truffle oil, the aroma comes out when added to fats – hence the mayo and yolk bringing out the flavor.
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This week I made a batch of deviled eggs with the drizzle of truffle oil!
Here’s how to make it –
First – hard boil fresh eggs. Here is my link (click here) to how I make perfect hard boiled eggs (my easy to peel method)
Second – Cut cooled hard boiled eggs lengthwise and pop out the yolks.
Third – In a bowl add the yolk and mash with a fork.
Fourth – Add mayonnaise (I used Avocado Oil mayonnaise), mustard, apple cider vinegar, sea salt, and mix well.
3 eggs – 2 tbls. mayo, 1 teaspoon mustard, 1 teaspoon apple cider vinegar, sprinkle of sea salt.
6 eggs -4 tbls. mayo, 2 teaspoon mustard, 2 teaspoon apple cider vinegar, sprinkle of sea salt.
Add yolk mixture to a freezer bag. Cut a small not in the corner.
Carefully pipe out the yolk mixture.
Drizzle with truffle oil.
Serve immediately and drizzle truffle oil or refrigerate before serving.
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