As an afternoon alternative to black truffle fried eggs, deviled eggs are a glamorous way to use up any truffle scraps that are too small to slice.  A quick homemade mayonnaise turns the hard-boiled yolks into a silky yellow mousse flecked with diced truffles.  Serve with a Salade Niçoise for an elegant lunch or substitute quail eggs for an extravagant canapé.  Store your truffle with the eggs wrapped in plastic film and the eggs will take on its flavor.

Difficulty:

Prep Time: 10 minutes

Cook Time: 15-20 minutes

Makes 12 pieces

Ingredients:

6 whole eggs

2 yolks

2 tsp. Dijon

Juice of ¼ Lemon

½ cup Grapeseed Oil

1 Tbsp. Black Truffle, finely chopped + 12 pieces to garnish

Sea Salt and Esplette or Black pepper

Technique:

•Cover eggs in cold, salted water and bring to a boil.  Turn off heat and leave them for 12 minutes.  Chill in ice water for 5 minutes then peel.

•Meanwhile, prepare a basic mayonnaise:

oCombine 2 yolks and Dijon in a bowl, and slowly whisk in grapeseed oil, alternating with a few drops of lemon juice at a time. Season with S&P.

oIf you want to make these ahead of time, just pack them in a to-go-box with a Tbsp. of water in the bottom and cover it in the fridge.  The condensation will prevent the yolks from drying out.