Truffled Goat Cheese Deviled Eggs Recipes

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TRUFFLED DEVILED EGGS



Truffled Deviled Eggs image

Provided by Anne Burrell

Categories     appetizer

Time 28m

Yield 24 deviled eggs

Number Of Ingredients 6

12 large eggs
1 cup mayonnaise
2 tablespoons finely chopped black truffle peelings
1 tablespoon truffle oil
Pinch of cayenne pepper
Chopped fresh chives, for garnish

Steps:

  • Put the eggs in a large pot and add enough water to cover by about 1 inch. Bring the pot to boil (BTB), cover and then turn off the heat and let sit for 13 minutes EXACTLY!
  • Drain the eggs and run them under cold water until cool; if you're not using them right away, put them in the fridge.
  • Peel the eggs and cut them in half lengthwise. Remove the yolks. Put the yolks in a small bowl and mash them with a fork. Add the mayonnaise, truffle peeling, truffle oil and cayenne and whip until very light and fluffy.
  • Use a disposable pastry bag (or just buy zip-top bags, fill them and cut off one corner - a very low-tech solution but my favorite kind!) to pipe the yolk mixture into the whites (or just spoon it in). Sprinkle with the chives to serve.

TRUFFLED SCRAMBLED EGGS



Truffled Scrambled Eggs image

Provided by Ina Garten

Categories     main-dish

Time 15m

Yield 3 servings

Number Of Ingredients 7

1 1/2 tablespoons unsalted butter, at room temperature
8 extra-large eggs
1/4 cup half-and-half or milk
Kosher salt and freshly ground black pepper
2 tablespoons truffle butter
3 slices brioche bread, toasted
Minced fresh chives, for garnish

Steps:

  • Place a medium (10-inch) saute pan over low heat. Add the butter and allow it to melt but not completely. In a large bowl, whisk together the eggs, half-and-half, 1 teaspoon salt, and 1/2 teaspoon pepper until the yolks and whites are just blended. Pour the mixture into the pan but don't mix it.
  • Allow the eggs to warm slowly over low heat without stirring them. This may take 3 to 5 minutes, so be patient! As soon as the eggs start to cook on the bottom, use a rubber spatula to scrape the bottom of the pan and fold the cooked eggs over the uncooked eggs. Once the eggs start to look a little custardy, stir them rapidly with the spatula until they are the texture of very soft custard. Remove the pan from the heat before the eggs are fully cooked, as they will continue to cook in the warm pan. Immediately, stir the truffle butter into the eggs. This will stop the cooking.
  • Cut the slices of toast in half diagonally and place them on 3 dinner plates. Spoon the scrambled eggs over the toasts and garnish with minced chives. Sprinkle with salt and serve hot.

TRUFFLE DEVILED EGGS



Truffle Deviled Eggs image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 32m

Yield 2 dozen eggs

Number Of Ingredients 8

1 dozen eggs, plus 2 yolks
1 tablespoon truffle oil
4 tablespoons olive oil
2 dashes hot sauce (recommended: Tabasco)
Salt and white pepper
1 teaspoon minced fresh parsley leaves
1 teaspoon dry English mustard (recommended: Coleman's)
Chives, for garnish

Steps:

  • In saucepan, add the eggs and enough hot water to cover the eggs. Cook the eggs for 12 minutes at a rapid boil. Remove the eggs to a bowl of cold water and let cool for about 10 to 15 minutes.
  • While the eggs are cooling, prepare the truffle mayonnaise by whisking the remaining 2 egg yolks, in a medium bowl, until the yolks are stiff and increased in volume by 20 percent. Slowly whisk in the truffle oil and olive oil, ensuring that all of the oil is being absorbed before more is added. Continue to add the oil until all of it has been added, then season with hot sauce, salt and white pepper, to taste. Stir in the parsley and the dry mustard and set aside.
  • Remove the eggs from the water, peel and remove the yolks to a medium bowl. Add truffle mayonnaise and mix well with a fork. Arrange the cooked whites on a flat service and fill the well with the prepared egg mixture. Arrange on a serving platter and garnish with chives.;

TRUFFLED DEVILED EGGS



Truffled Deviled Eggs image

Provided by Anne Burrell

Categories     appetizer

Time 1h

Yield 12 deviled eggs

Number Of Ingredients 7

6 eggs
1 1/2 cups mayonnaise
1 tablespoon truffle oil
Pinch cayenne pepper
2 tablespoons finely chopped black truffle peelings
Chopped chives, for garnish
Special Equipment: Disposable pastry bag

Steps:

  • Place the eggs in a pot and cover with tap water. The level of the water should be about 1 inch above the eggs.
  • Bring the pot to a boil and COVER!!!! And turn off the heat and let sit for 13 minutes-EXACTLY!!!!!
  • Uncover and run the eggs under cold water if using right away or refrigerate until ready to use.
  • Peel the eggs and cut in half lengthwise. Remove the yolks from the whites. Mash the yolks with a fork. Add the mayonnaise, truffle oil, cayenne and truffle peelings.
  • Whip until very light and fluffy. *If you want a little more truffle flavor add a little more truffle oil. Proceed with caution, it is very easy to over truffle.
  • Spoon or pipe the yolk mixture into the whites. Sprinkle with chopped chives. If piping, fill the pastry bag with the egg mixture then cut the tip of the bag off to form a hole about 1/4-inch in diameter. Pipe the mixture into the egg white halves.

LUXE TRUFFLE DEVILED EGGS



Luxe Truffle Deviled Eggs image

Provided by Kathy Casey

Categories     Egg     Appetizer     Cocktail Party     Vegetarian     New Year's Eve     Mayonnaise     Engagement Party     Party     Truffle Oil     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 20

Number Of Ingredients 10

1 dozen hard-cooked eggs
Filling
2 tablespoons mayonnaise
2 tablespoons sour cream or crème fraîche
2 tablespoons truffle oil
1/4 teaspoon salt
Topping
Black lava salt
Fresh-cracked black pepper
20 tiny chive flowers (optional)

Steps:

  • Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set 20 egg white halves on a platter, cover, and refrigerate. This recipe uses 12 egg yolks, but only yields enough filling for 20 halves; reserve the extra 4 whites for another use.
  • With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, truffle oil, and salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Taste and season accordingly.
  • Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
  • Top each egg half with a tiny sprinkle of black lava salt, a grind of fresh-cracked black pepper, and a chive flower, if using.

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