Truffle Devilled Eggs

Elevate your Easter celebrations this year by giving your eggs a gourmet twist with truffle! These Devilled Eggs are quick and easy to make using our Truffle Aioli & Truffle Mustard. With these indulgent ingredients, your Easter eggs will have a deliciously luxurious flavour that’s sure to impress!

Prep Time: 20 minutes

Cook Time: 14 minutes

Total Time: 32 minutes

Servings: 12 truffle devilled eggs

Ingredients:

• 6 large eggs

• 3 tbsp Great Southern Truffles Aioli

• 1 tsp Great Southern Truffles Mustard

• 1 tsp Apple Cider Vinegar

• Salt & pepper to taste

Instructions:

1. Bring a medium saucepan of water to boil. Once boiling, gently lower the eggs into the boiling water using a slotted spoon or tongs. Boil the eggs for 9 minutes.

2. While the eggs are boiling, make an ice bath. Place 2 cups of ice in a bowl large enough to fit all of the eggs and cover the ice with water until just submerged. Do not add too much water.

3. When the 9 minutes is up, pull the eggs out of the water and immediately submerge them in the ice bath. Allow the eggs to cool in the ice bath for at least 10 minutes, up to 30. Make sure the eggs are completely cooled before making the devilled eggs. If all the ice melts, go ahead and add some more.

4. Peel your eggs, cut in half and separate the yolks from the whites.

5. Mash the yolks with a fork and add Truffle Aioli, Truffle Mustard and Apple Cider Vinegar. Stir everything together until it’s smooth. Alternatively, you can place the yolks and other ingredients in a food processor and blend until a smooth paste forms, should take less than a minute.

6. Use a spoon or piping bag to add a portion of the mixture into the holes of each egg white.

7. Sprinkle on salt or pepper to taste (optional) and enjoy!

   
   

Please visit https://www.greatsoutherntruffles.com.au/ to buy Great Southern Truffles Aioli, Great Southern Truffles Mustard.