Wednesday, May 1, 2013

Truffled Deviled Eggs

A few weeks ago I had the honor of hosting a super cute baby shower for one of my nearest and dearest friends G. She is a super classy and timeless kind of chica so we decided to honor both she and her (gender yet to be determined) bump with a classic nursery rhyme themed shower. Since I am a sucker for a theme we decided to name all of our food items after different nursery rhymes. One of my favorite menu items from the day were these DELICIOUS truffled deviled eggs that I whipped up
the night before the shower and then quickly piped out the morning of. If you are a truffle lover you should definitely give these bad boys a try.

Truffled Deviled Eggs
1 dozen eggs
5 tbs mayonnaise
2 tsp Dijon mustard
2 tsp truffle oil (I used white truffle oil)
2 tsp fresh squeezed lemon juice
2 tsp freshly chopped chives
4 pieces of cooked bacon, crumbled
Salt and pepper
paprika

My foolproof way of boiling a great egg: Bring a saucepan with eggs covered in at least an inch of water to a boil. Once you see the water boiling (Im usually a little late on this) turn the burner off, cover the pan with a lid and set the timer for 12 minutes. When the timer goes off rinse the eggs with cold water to cool them quickly and you are finished!

Peal the eggs and slice each egg in half lengthwise. Set whites aside and use a fork to break yokes up in a large mixing bowl. Add other ingredients to the egg yokes and mix well. Place mixture into a gallon ziplock bag and refrigerate until you are ready to plate your eggs. Set your egg whites up on a serving tray and then cut one corner of a ziplock bag off with a pair of kitchen sheers. Squeeze the yoke mixture through the hole into your egg white shells and sprinkle with paprika and you have one trufflerific egg!

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