Anne Burrell’s Truffled Deviled Eggs

From Centro Vinoteca

6 eggs
1 ½ cups mayonnaise
1 tablespoon truffle oil
Pinch of cayenne pepper
2 tablespoons black truffle peelings, finely chopped
(optional)
Chopped chives for garnish

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

2. Bring the pot to a boil. Turn off the heat, cover and let sit for exactly 13 minutes. Uncover and run the eggs under cold water to cool if using immediately or refrigerate until ready to use.

3. Peel the eggs and cut in half lengthwise. Remove the yolks from the whites. Place the yolks in a mixer bowl or mash with a fork. Add the mayo, truffle oil, cayenne and
   peelings if using.

4. 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.

5. Pipe or spoon the yolk mixture into the egg whites. Sprinkle with chopped chives.

6. Mangia bene!

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