Deviled Eggs with Truffle Oil

Truffle Extra Virgin Olive Oil is one of my favorite finishing oils. A little goes a long way and will take any egg, potato or pasta dish to new heights. Also good when paired with Date Balsamic to create vinaigrette for salads and veggies.

Ingredients (serves 6)
• 6 large eggs
• 3 TBLS mayonnaise
• 1 tsp. Dijon mustard
• 1 TBLS minced onion, celery or chopped pickle (optional)
• ½ tsp vomFASS Truffle Extra Virgin Olive Oil
• ¼ tsp vomFASS Danish Smoked Sea Salt
• vomFASS Smoked Sweet Paprika to decorate

Directions:
1. Hard boil eggs your preferred way.
2. Peel eggs and slice the eggs in half. Cut the eggs in half down their length, from tip to bottom.
3. Remove the yolks and place the yolks into a medium-sized bowl. Place the eggs on a plate, cut side up.
4. Make the filling. In the bowl with the egg yolks add mayonnaise, Dijon mustard, truffle oil, Danish Smoked Salt, and the minced onion, celery or pickle (Optional).Stir to combine. Mash the egg yolks as you stir. Stir until the egg mixture is creamy.
5. Fill the egg whites. Fill the eggs by spooning the egg yolk mixture into the egg whites. You can fill a piping bag, and pipe the filling into the egg whites.
6. Garnish by sprinkling of paprika

Submitted by

Julie Ginsler, vomFASS-Cary