Black Truffle Oil Deviled Eggs Recipe
Serves 6 (serving size: 2 egg halves)
-6 large eggs
-1/4 cup mayonnaise
-1 teaspoon Dijon mustard
-1 teaspoon apple cider vinegar
-1/2 Teaspoon Giorgio Black Truffle Oil
-3/8 teaspoon kosher salt
-1/8 teaspoon black pepper
– 1/8 teaspoon smoked paprika
Fill a medium saucepan with 1-inch of water; fit with a steamer basket and bring to a boil over high heat. Add eggs, cover, and steam until hard-cooked, about 13 minutes. Transfer eggs to an ice bath and let sit until chilled, about 6 minutes. Peel. Discard shells.
Halve eggs. Scoop yolks into a medium bowl. Add mayo, mustard, vinegar, truffle oil, salt, and pepper; mix until smooth. Scoop mixture into a zip-top bag and cut off corner. Pipe yolk mixture evenly between whites. Sprinkle evenly with paprika. Serve immediately.
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