White Truffle Caviar Deviled Eggs Recipe

Preparation

1. 1

   Prepare the Eggs

   Place the eggs in a pot and cover with cold water. Bring to a boil over medium heat. Once boiling, cover the pot, remove from heat, and let sit for 12 minutes.

2. 2

   Cool and Peel

   After 12 minutes, transfer the eggs to an ice bath to cool for about 5 minutes. Once cooled, gently tap and peel the eggs under running water.

3. 3

   Make the Filling

   Slice the eggs in half lengthwise and remove the yolks. In a bowl, mash the yolks with mayonnaise, Dijon mustard, white truffle oil, salt, and black pepper until smooth.

4. 4

   Assemble the Deviled Eggs

   Spoon or pipe the yolk mixture back into the egg whites. Top each deviled egg with a small dollop of caviar.

5. 5

   Garnish

   Finely chop the chives and sprinkle over the caviar-topped deviled eggs for garnish.