“One of the best things I’ve ever tasted...
I wanted to marry my husband all over again when he made these for me!”
12 large eggs
1/3 cup mayonnaise
2 teaspoons Dijon mustard
1/4 cup freshly grated Parmigiano-Reggiano cheese
Italian Herbal Sea Salt* (to taste)
Freshly ground pepper (to taste)
1-2 teaspoons White or Black Truffle Oil* (add more to your personal taste)
Extra-virgin olive oil* or more Truffle Oil (explained in preparation)
Garnishes: fresh chives, paprika, grated Parmigiano-Reggiano
1. Place eggs and water to cover in a saucepan; bring to a boil. Remove from heat, and let stand, covered, 10 minutes. Drain eggs, and rinse with cold water for several minutes. Peel eggs, and cut in half lengthwise.
2. Place 6 egg halves (including whites) and all additional egg yolks in a food processor. Add mayonnaise, mustard, and 1/4 cup grated cheese; blend well. Add salt, pepper, and White Truffle Oil. If too thick, add olive oil (or more truffle oil if you want a stronger flavor), 1/2 teaspoon at a time, to desired consistency.
3. Place mixture in a pastry bag with a plain or star-shaped tip (or a small zip-top plastic bag with a corner cut out), and pipe mixture into remaining egg halves. Garnish lightly with chives and cheese.
* Items available at The Vintage Olive