Truffled Deviled Eggs with Crème Fraîche

[Draggingtree]

Truffled Deviled Eggs with Crème Fraîche

makes 24 deviled eggs

Topped with flecks of black salt or even shimmering black caviar and a sliver of black truffle, these are black tie eggs. Perfect with all the trappings for the holidays or, as in my case, with just the salt for an afternoon snack.

Ingredients

a dozen hard boiled eggs, peeled and halved
6 Tbsp crème fraîche
3 Tbsp homemade mayonnaise or high quality store bought
2 tsp dijon mustard
1 tsp white truffle oil
1/2 tsp sugar
1/2 tsp white wine vinegar (I use Pinot Grigio vinegar)
1/2 tsp black truffle salt
black salt (or other finishing salt)
OR sustainably farmed black caviar
black truffle shavings (optional)

Cooking Directions

In case you were about to google it, here’s how to boil an egg: cover eggs with cold water. Bring to a full boil, cover pot, remove from heat and let sit for 12 minutes. Pour off hot water. Fill pot with ice and cover with cold water. Let sit until cooled, about 5 minutes.

Peel eggs, slice in half, and carefully removing yolk to a medium bowl, reserving whites. Combine yolks with the next seven ingredients. Mix until throughly incorporated and creamy. Season to taste with salt if needed. Pipe or scoop mixture into egg whites. Top with either a sprinkling of black salt or other finishing salt or go all out with a shaving of black truffle and black caviar (sustainably farmed!!).

 

 

H/T to

Local Milk for this post

(http://localmilkblog.com/2012/12/truffled-deviled-eggs-with-creme-fraiche.html)