Truffled Deviled Eggs

6 eggs
1 1/2 cups mayonnaise
1 tablespoon truffle oil
Pinch cayenne pepper
2 tablespoons finely chopped black truffle peelings
Chopped chives, for garnish

Special Equipment: Disposable pastry bag

Place the eggs in a pot and cover with tap water. The level of the water should be about 1 inch above the eggs.

Bring the pot to a boil and COVER!!!! And turn off the heat and let sit for 13 minutes-EXACTLY!!!!!

Uncover and run the eggs under cold water if using right away or refrigerate until ready to use.

Peel the eggs and cut in half lengthwise. Remove the yolks from the whites. Mash the yolks with a fork. Add the mayonnaise, truffle oil, cayenne and truffle peelings.

Whip until very light and fluffy. *If you want a little more truffle flavor add a little more truffle oil. Proceed with caution, it is very easy to over truffle.

Spoon or pipe the yolk mixture into the whites. Sprinkle with chopped chives. If piping, fill the pastry bag with the egg mixture then cut the tip of the bag off to form a hole about 1/4-inch in diameter. Pipe the mixture into the egg white halves.

Yield: 12 deviled eggs
Prep Time: 15 minutes
Cook Time: 20 minutes
Inactive Prep Time: 25 minutes
Ease of preparation: easy

Recipe courtesy of Anne Burrell

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