Ingredients:
- 12 large eggs, preferably organic free-range
- 1/3 cup mayonnaise (homemade or high-quality store-bought)
- 2 tsp Dijon mustard
- 1 tsp white truffle oil
- 1 tbsp finely minced fresh chives, plus more for garnish
- 1 tsp Creole Baé seasoning, plus more for garnish (optional)
- Salt and freshly ground white pepper to taste
- For garnish: Black caviar or additional Creole Baé seasoning
Instructions:
- Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then immediately remove from heat, cover, and let stand for 12 minutes.
- Drain the eggs and transfer them to an ice bath to cool completely. This ensures the yolks stay bright yellow.
- Once cooled, peel the eggs carefully. Slice each egg in half lengthwise.
- Gently remove the yolks and place them in a fine-mesh strainer over a bowl.
- Press the yolks through the strainer with the back of a spoon for an ultra-smooth texture.
- Add mayonnaise, Dijon mustard, truffle oil, minced chives, and Creole Baé seasoning to the yolks. Mix until smooth and creamy.
- Taste and adjust seasoning with salt and white pepper as needed.
- Transfer the yolk mixture to a piping bag fitted with a star tip.
- Pipe the mixture into the egg white halves, creating an elegant swirl.
- Chill the filled eggs for at least 30 minutes before serving.
- Just before serving, garnish each egg with either a small dollop of black caviar or a light sprinkle of Creole Baé seasoning, and a few extra chive snippings.
Garnishing Tips:
- For a truly luxurious presentation, use both caviar and Creole Baé on different eggs, allowing guests to choose their preference.
- Place eggs on a bed of microgreens or edible flowers for an elegant display.
- Serve on a chilled, black slate or marble platter for a striking contrast.
- For an extra touch of opulence, add a small shaving of fresh black truffle on top of each egg.
Occasion:
These Truffled Deviled Eggs are perfect for upscale cocktail parties, holiday gatherings, or as a sophisticated starter for a gourmet dinner party. They also make an excellent addition to a luxury brunch spread.
Pairing Suggestions:
- Champagne: A dry, crisp Champagne complements the richness of the eggs and the luxury of the truffle and caviar.
- Chablis: Its mineral notes pair well with the eggs and caviar.
- Vodka: For cocktail parties, serve with high-quality, ice-cold vodka.
- Non-alcoholic option: A sparkling water infused with lemon and herbs can be a refreshing accompaniment.
Note on Ingredients:
- Eggs: Use the freshest, highest-quality eggs available. Eggs that are not super fresh can be difficult to peel cleanly.
- Truffle Oil: Invest in a good quality white truffle oil for the best flavor. A little goes a long way.
- Caviar: If using caviar, opt for a high-quality sturgeon caviar for the best taste and presentation.
- Creole Baé seasoning: This adds a unique, subtle spice that elevates the traditional deviled egg, whether mixed in or used as a garnish.