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TRUFFLE DEVILED EGGS

DIFFICULTY:

Medium

TIME:

150

SERVES:

INGREDIENTS

8 large eggs
1/3 cup Sabatino Truffle Mayonnaise
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
½ tsp smoked paprika
Sabatino truffle salt and freshly ground pepper
Sabatino Truffle Zest®

METHOD

1

In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand for 12 minutes. Drain eggs; run under cold water until cool enough to handle.
2

Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in truffle mayonnaise, mustard, lemon juice and smoked paprika. Press through a sieve to make it smooth. Season with salt and pepper.
3

Using a pastry bag fitted with a star tip, pipe yolk mixture forming a rosette into whites. Serve immediately or chill for up to 2 hours.
4

Prior to serving garnish with Sabatino’s Truffle Zest®