Truffled Deviled Eggs
1 dozen hard boiled eggs, cooled, shelled and halved
2 large raw egg yolks
1 large garlic clove
1 teaspoon fresh squeezed lemon juice
3 tablespoons OLIVE & VINE White Truffle infused olive oil
1/2 cup OLIVE & VINE extra vrigin olive oil (preferably mild)
1/2 cup grapeseed oil or other neutral oil such as safflower or sunflower
sea salt to taste
1 pinch white pepper
Chopped parsley or minced chives to garnish
Mash the cooked egg yolks and set aside.
In a food processor or blender, add the raw egg yolks, garlic and lemon juice. Pulse until thoroughly combined. Slowly add the White Truffle oil, extra virgin olive oil and grape seed oil to form an emulsion. Season with salt and pepper to taste and refrigerate.
Blend the mashed egg yolks thoroughly with 1/2 cup of the truffle aioli. Add more to taste if desired and save the rest for another use. Pipe or fill the hard boiled egg whites with the egg yolk mixture. Refrigerate until cool or up to 6 hours. Serve with finely chopped parsley or minced chives as a garnish.
Makes 2 dozen appetizer servings.