Deviled Egg Mix Deviled Egg Mix
12 Egg Yolks, hard-boiled
½ Cup Mayonnaise
1 Tsp. Heavy Cream
2 Tsp. Lemon Juice
½ Tsp. Truffle Oil
1 Tsp. Coleman’s Dry Mustard
To Taste Kosher Salt
To Taste Ground White Pepper
1. Split eggs lengthwise and remove yolk (rise and reserve whites for plate up).
2. Pulse yolks in food processor and then push through a fine mesh sieve.
3. Combine all ingredients until thoroughly mixed.
4. Reserve in a pastry bag for plate up.
5. Do not use a tip on a pasty bag.
Deviled Egg Plate Up
6 halves Egg Whites, cooked
6 Tbsp. Deviled Egg Mixture
6 sprigs, Italian Parsley
6 slices Black Truffle
1 Tsp. Domestic Black Caviar
1 Tsp. Basil Oil
1. Fill egg whites with yolk mixture.
2. Arrange filled eggs on a bed of parsley.
3. Top each egg with a slice of black truffle and a pinch of caviar.
4. Garnish with Basil Oil.
Return