Truffled Deviled Eggs With Caviar
Serves: 2 people | Prep Time: 15 mins | Cook Time: 20 mins
We're pretty sure that truffle oil makes everything better: French fries, pizza, and now you can add deviled eggs to that list. If you are looking for an upscale appetizer, these truffled deviled eggs topped with caviar are a must-try.
Recipe By: Couple In The Kitchen
INGREDIENTS
8 hard boiled eggs
1 cup mayonnaise
3 tsp truffle oil
1 tsp paprika
1oz Royal White Sturgeon Caviar
Fresh Dill
INSTRUCTIONS
1. Start by making your hard-boiled eggs. The tactic we use to make perfect hard-boiled eggs is to fill a saucepan with cool water and add your eggs. Bring the water to a boil, then cover the pan and turn off the burner. Let the eggs sit for about 8 minutes, then add to cool water.
2. Once the eggs are cool, cut in half and scoop out the yolks into a bowl. Smash the yolks until they are broken up into small pieces and smooth.
3. Add the mayo, truffle oil, and paprika to the yolks.
4. Spoon the deviled egg mixture into a pastry bag (or a Ziploc with the corner cut off) and pipe into the egg whites.
5. Top with a sprig of dill and a small dollop of Royal White Sturgeon caviar. Enjoy!
THIS RECIPE FEATURES:
Royal White Sturgeon Caviar
The sophisticated sister of this species, Royal White Sturgeon is considered a higher grade of caviar due to its lighter color and more complex flavor profile when compared to Classic White Sturgeon. This semi-soft, medium pearl has a blend of tawny brown and blonde hues with a beautiful depth of flavor. Its tasting notes start earthy on the palate, finishing with a satisfying, silky butteriness.