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Yields1 Serving
 12 large Egg
 2 large Egg Yolk, raw
 1 large Garlic Clove
 1 tsp Fresh Lemon Juice, freshly squeezed
 1 cup VSOP Extra Virgin Olive Oil, such as sweet barnea or biancolilla evoo
 3 tbsp VSOP Black or White Truffle Oil
 Fine Sea Salt, to taste
 1 pinch White Pepper
 12 large Hard Boiled Egg, cooled, shelled & halved
1

Prepare the hard boiled eggs: put the eggs in a saucepan covered by an inch or two of COLD water. Bring up to a boil and then once boiling, remove the pan from the heat for a few seconds. Reduce the heat to LOW and return the pan to the burner. Let simmer for ONE MINUTE. After a minute, remove the pan from the heat, COVER, and let sit for 12 minutes. Remove the eggs and place in ice water to cool.

2

While the eggs are cooling add the eggs yolks, garlic, and lemon juice to a blender or food processor. Slowly add the EVOO & truffle oil to form an emulsion. Season to taste and refrigerate.

3

Cut the cooled eggs in half and remove the yolks to a small bowl. Mash with a fork and blend with about 1/2 cup of the truffle aioli made above. Add more to taste if desired. Pipe or fill the hard boiled eggs whites with the egg yolk mixture. Refrigerate until cool or up to 6 hours. Serve with finely chopped parsley or minced chives as a garnish.

Ingredients

 12 large Egg
 2 large Egg Yolk, raw
 1 large Garlic Clove
 1 tsp Fresh Lemon Juice, freshly squeezed
 1 cup VSOP Extra Virgin Olive Oil, such as sweet barnea or biancolilla evoo
 3 tbsp VSOP Black or White Truffle Oil
 Fine Sea Salt, to taste
 1 pinch White Pepper
 12 large Hard Boiled Egg, cooled, shelled & halved

Directions

1

Prepare the hard boiled eggs: put the eggs in a saucepan covered by an inch or two of COLD water. Bring up to a boil and then once boiling, remove the pan from the heat for a few seconds. Reduce the heat to LOW and return the pan to the burner. Let simmer for ONE MINUTE. After a minute, remove the pan from the heat, COVER, and let sit for 12 minutes. Remove the eggs and place in ice water to cool.

2

While the eggs are cooling add the eggs yolks, garlic, and lemon juice to a blender or food processor. Slowly add the EVOO & truffle oil to form an emulsion. Season to taste and refrigerate.

3

Cut the cooled eggs in half and remove the yolks to a small bowl. Mash with a fork and blend with about 1/2 cup of the truffle aioli made above. Add more to taste if desired. Pipe or fill the hard boiled eggs whites with the egg yolk mixture. Refrigerate until cool or up to 6 hours. Serve with finely chopped parsley or minced chives as a garnish.

Truffled Deviled Eggs