Today is all about celebrating our right to work…and relaxing because we all do it too, too much. If you are throwing one of your final summer barbecues of the year, or simply making dinner for yourself in honor of all you do, take it up a notch with these impressive…yet super easy deviled eggs, made extra special with truffles. Serve with a bottle of your favorite bubbly and toast to all you do! Cheers!
Labor Day Truffle Deviled Eggs
12 large eggs
1 tablespoon white vinegar and 1 tablespoon salt for the water
2 tablespoons truffle mushroom paste (Central Market or Jimmy’s have excellent options)
2 tablespoons low-fat mayonnaise
1 tablespoon non-fat Greek yogurt or sour cream
Salt and pepper to taste, about 1/2 -1 teaspoon of each
1 tablespoon chopped parsley
Drizzle of truffle oil, fresh cracked pepper and chopped chives for garnish
Hard boil the eggs adding them to a pot of boiling water with a spoonful of white vinegar and a tablespoon of salt. Boil for 1 minute, then turn the heat off and let sit for 15 minutes. Then remove the eggs and rinse in cool water until they are cool enough to handle. Carefully peel and chill. In the meantime combine the other ingredients and set aside in the refrigerator until ready to add the egg yolks. When the eggs have chilled cut them in half. Arrange the cooked egg white halves on a platter and add the egg yolks to the truffle mixture. Mix well and adjust any final seasoning. Scoop the mixture into a piping bag or plastic bag with the end snipped, and then pipe into each egg white.. Garnish with cracked pepper and chives.
Every Glass Is An Adventure
Sommelier, Personal Chef & Concierge Creating Elegant Dinner Parties and Unique Wine Tasting Events to the Big Island of Hawaii
Cogill WIne & Film and Cogill Consulting brings together the talents of Producer Gary Cogill and his wife, Sommelier Hayley Hamilton Cogill, working together, yet thriving individually, for a perfect pairing of wine and film.