Devilishly Good Tailgate Fare!

Eggs and truffle oil.  A perfect match.  Done.  Enjoy them at your next dinner party or tailgate… Go Royals!

Devilishly Good Deviled Eggs

• 7 large eggs, hard boiled, peeled, sliced in half lengthwise, divided
• ¼ cup mayonnaise
• 1-1/2 tablespoons sweet pickle relish
• ½ teaspoon white truffle oil
• 2 tablespoons whole grain mustard
• Salt and freshly ground black pepper to taste

• Paprika, for garnish
• Pimentos, for garnish

Remove yolks from the egg halves, reserving the whites, and transfer to a small bowl.  Using a fork, mash the yolks.  Add mayonnaise, relish, oil, mustard, salt, and pepper.  Stir to combine well.  Transfer the egg yolk mixture to a pastry bag fitted with a large star tip. Pipe the egg filling into the egg white halves, dividing evenly.  Sprinkle paprika and pimentos over the tops, for garnish.  Cover with a sheet of plastic wrap and place in the refrigerator until ready to serve.  Serve cold.

Makes 14 servings.

ETC:
Truffle oil has become a popular ingredient in the recipes of some of the most famous chefs but can be too expensive for the average home chef. Because of this growing popularity, a less expensive version of truffle oil is now showing up on store shelves in local grocery stores and specialty markets. 

Find this and other CCKC favorite recipes in our cookbook – “The Culinary Center of Kansas City’s BEST RECIPES –SECOND EDITION.” ™
Available for purchase on-line at www.kcculinary.com and in our retail store – “The Kitchen Shop.”™