Take a bite of these deviled eggs and the gloriously creamy, full flavor of truffles and goat cheese will melt on your tongue. These hors d’oeuvres are a big step up from picnic fare, yet they still appeal to many.
| Cook Time: | 25 min |
| Category: | Appetizers |
| Yield: | 16 filled egg halves |
Preparation
1. In a medium pan, add enough water to cover the eggs by 1 inch. Add a teaspoon of kosher salt and bring to a boil. Reduce the heat so no bubbles form and let eggs stand for about 9 minutes. Transfer them to a bowl of ice water, crack and, when cool enough to handle, peel. Using a sharp knife, cut in half horizontally.
2. In the bowl of a food processor, combine the yolks, cheese and mayonnaise. Pulse until smooth. Transfer to a pastry bag fitted with a decorative tip and fill the egg-white halves. Garnish each with chives. Refrigerate in a tightly covered dish until serving,
2. In the bowl of a food processor, combine the yolks, cheese and mayonnaise. Pulse until smooth. Transfer to a pastry bag fitted with a decorative tip and fill the egg-white halves. Garnish each with chives. Refrigerate in a tightly covered dish until serving,
Ingredients
* 8 large eggs
* 6 ounces truffled goat cheese, such as Cypress Grove Chevre’s Truffle Tremor, trimmed of rind to net about 4 ounces
* 6 tablespoons mayonnaise
* chives, cut into ¹⁄3 -inch pieces, to garnish
* 6 ounces truffled goat cheese, such as Cypress Grove Chevre’s Truffle Tremor, trimmed of rind to net about 4 ounces
* 6 tablespoons mayonnaise
* chives, cut into ¹⁄3 -inch pieces, to garnish
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