{ Truffle-Infused Deviled Eggs }

Deviled eggs at a potluck are as predictable as the sun rising in the East–someone is bringing them! And the the rest of the dinner party will inevitably pass some sort of judgement on that person (along with the person that brings box-made brownies for dessert, of course). One guest will remark how outdated deviled eggs are (like shag carpets and green bean casseroles), another will comment on the lack of creativity and/or effort. But wouldn’t you know that at the end of the night, not one of those bad boys is left on the buffet table. People can hate on the notion of deviled eggs all they want, but everyone’s got a secret soft spot for that fluffy, mayo-whipped, goodness. And what else are you supposed to do with all those hard boiled eggs after Easter!?!

Anyways, with the holiday seasons now in full swing, I thought it would be an appropriate time to give my readers a more “modern” and “contemporary” deviled egg recipe that they can surprise guests with at their impending potluck dinner parties. Owning a cool deviled egg tray from the 1970’s gets you a bonus point, pipping the yolk into the eggs earns you a little more, but putting truffle oil into your egg mixture will really wow your guests.

I like to dust the tops of my eggs with a little paprika, minced truffles, parsley, and capers (not all on one course, but in alternation!)

{ Ingredients }

• 6 eggs
• 1 1/2 cups mayonnaise
• 1 tablespoon truffle oil
• 1 1/2 teaspoon dijon mustard
• Pinch cayenne pepper
• 2 tablespoons chopped black truffle peelings
• Chopped parsley, capers, and paprika for garnish

{ To Make Perfect Hard-Boiled Eggs } Place the eggs in a large pot and cover with room temperature water. Bring the pot of water to a boil, and then remove from heat. Cover the pot with lid and allow to sit for 12-13 minutes.

Remove the eggs from the pot and place into a prepared ice bath with cold water (this prevents them from cooking further!).

{ To Make the Deviled Eggs } Peel the eggs under cold running water (this helps to remove the shells easier), and cut in half lengthwise.

Remove the yolks with a spoon, placing them into a large mixing bowl.

Add the mayonnaise, truffle oil, dijon mustard, cayenne pepper, and truffle peelings, and combine with an electric mixer on medium speed.

Continue whipping until the mixture is light and fluffy. Taste the mixture and add more truffle oil if desired.

Put the egg yolk mixture into a plastic pipping bag and pipe the filling into the egg white halves. Top with the garnish of your choice and serve!

If you really want to impress your guests and challenge your culinary skills, then try making these heart shaped deviled eggs (click here for full instructions). I haven’t yet attempted it myself, but I plan to this Easter!