Truffle Deviled Eggs


12 Large Eggs, room temperature
5 T Mayonaise
2 t SOOC Sicilian Lemon White Balsamic
1 T Dijon Mustard
1 T SOOC White Truffle Oil
Pinch salt
1 T finely chopped chives
Pinch of cayenne


Put eggs in a large pot, fill with cold water to about 1” above eggs. Bring to a boil over high heat; cover the pot, and turn off the heat. Let sit for 10 min.

Carefully remove the eggs and place in a large bowl of ice water and leave for 5 min. Remove and peel eggs.

Slice eggs in half length wise and remove egg yolks. Place egg whites on a plate and yolks in a bowl.

Mash yolks with mayo, vinegar, mustard, truffle oil, salt and cayenne. Check seasoning, add more to taste. Put mixture into piping bag/ziplock bag. Pipe mixture into egg halves and garnish with chives and a sprinkle of cayenne.