Insanely Delicious White Truffle Deviled Eggs
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Family Tested & Approved
a handful of coarse sea salt
Cut eggs from north to south. Remove yolks, put in small food chopper.
Blend with truffle oil, mayonnaise and sour cream.
Using a piping bag - pipe or spoon into empty eggs halves.
Garnish with one piece of sea salt, chives or parsley and if you have them a small sliver of truffle. Sprinkle with a little pepper. Cover and refrigerate for an hour. Remove 15 minutes before serving