Truffle, Bacon and Chives Deviled Eggs

Tracey Wilkinson

Ingredients:

  • 12 Large Eggs
  • 8 Pieces of Bacon cooked until crisp and chop
  • 5 Tbsp Mayonnaise (or Aioli)
  • 3 Tbsp Dijon Mustard
  • 1/2 Tsp White Truffle Oil
  • 2 Tbsp Chives, finely chopped
  • Pinch of Salt
  • Pinch of Cayenne Pepper
  • Chives cut into 1/2 inch pieces for garnish

Directions:

  • In a medium pot cover the eggs with cold water about 1 " above the eggs.  Over high heat, bring the eggs to a rolling boil.  Cover the eggs and remove from heat.  Allow them to sit covered for 13 minutes.
  • Remove the eggs and submerge in cold water for 10 minutes
  • Peel eggs and slice them in half length wise.
  • Place the egg yolks in a medium bowls and mash while adding bacon, mayonnaise, mustard, truffle oil, chives, salt and cayenne.  Mix until fully combined.
  • Place the egg mixture in a large zip lock bag, snip a hole in the bottom and pipe the mixture into the egg whites.
  • Garnish with chives.

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