Deviled Egg Royale Recipe

Directions

1. 1

   Prepare the Eggs

   Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat, then cover the pan and remove it from the heat. Let the eggs sit for 12 minutes.

2. 2

   Cool and Peel the Eggs

   After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes. Once cooled, gently tap the eggs against a hard surface and peel the shells off.

3. 3

   Make the Filling

   Cut the peeled eggs in half lengthwise and carefully remove the yolks, placing them in a mixing bowl. Mash the yolks with mayonnaise, Dijon mustard, black truffle oil, salt, and pepper until smooth and creamy.

4. 4

   Fill the Egg Whites

   Spoon or pipe the yolk mixture back into the egg white halves. Be generous with the filling.

5. 5

   Garnish with Caviar

   Top each filled egg with a small dollop of Siberian caviar and a sprinkle of chopped chives for garnish.

6. 6

   Serve

   Arrange the deviled eggs on a serving platter and serve immediately or chill until ready to serve.