“Deviled eggs” is a great way to make a regular hard boiled egg much more interesting, and it’s not much work required to turn that egg into a delicious dish.
I’m not quite sure that today’s recipe really qualifies for proper deviled eggs, as the name implies there probably should be a spicy, somewhat hot, kick to them.
(But who cares? …I don’t, and if you do…just call them “stuffed” instead (or go crazy with the white pepper…).) ;)
These eggs have a gentle, pleasant, taste and goes great either as breakfast, starter, side dish, finger/mingle food, lunch or just a snack.
Also, I think they have spring/summer written all over them…
If you think they look tasty, here’s what to do:
Ingredients (per 2 eggs):
• 2 Eggs.
• 1 tsp Truffle infused Extra Virgin Olive Oil.
• Ground White Pepper, to taste.
• Chives, chopped.
• Crushed Black Pepper.
• Flaked Sea Salt.
Place the eggs in a pot and cover with
Bring to a boil, then remove the pot from the heat, cover with a lid and let stand for 10 minutes.
Rinse the eggs under running cold water for a minute or so, then peel them.
Cut the eggs in half, remove the yolks and place them in a bowl.
Mash the yolks with a fork, add the truffle oil and dust some ground white pepper over, then mash some more to get the seasoning mixed in.
Evenly distribute the mashed yolks back on to the egg whites, then a little bit of sea salt, black pepper and chopped chives on top.
That’s it…quick, simple and delicious!
I served them to some cold smoked salmon and cucumber sticks, and it made the best lunch in quite a while!
Hope you enjoyed the post, now go have a great week! :)