Quick Breakfast Treat: Truffle Oil Deviled Eggs

Remember that bottle of truffle oil I told you about last week? Well, it’s been proving its worth in my kitchen. Not that I ever doubted it.  But I put it to good use again the other morning. I was in need of a quick yet satisfying breakfast.  And nothing is quite as satisfying as a deviled egg!  It only takes a few minutes to hard boil eggs. But if you want to prep yourself for super quick breakfasts in the morning, boil a few extra and keep some handy in your fridge. These eggs are an easy breakfast treat and also a sure way to impress guests as they can also be served as hors d’oeurves for lunch or dinner.

Enjoy!

Heather

Truffle Oil Deviled Eggs

Serves 2

  • 3 eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon strong English mustard
  • 1/2 tablespoon truffle oil
  • Pinch Cayenne Pepper
  • Freshly cracked black pepper

Place the eggs in a pot and cover with water. The level of the water should be about 1 inch above the eggs.

Bring the pot to a boil. Turn off the heat and let sit for at least 10 minutes.

Run the eggs under cold water if using right away or refrigerate until ready to use.

Peel the eggs and cut in half lengthwise.  Using a small spoon or a knife, carefully remove the yolks from the whites and place in a bowl. Mash the yolks with a fork. Add the mayonnaise, mustard and truffle oil. Mix as thoroughly as possible, ideally, until mixture light and fluffy.

Spoon or pipe the yolk mixture into the whites. Sprinkle with cayenne and season with freshly cracked black pepper

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4 Comments

Filed under Appetizer, Gluten-free, Heather Platt

4 responses to “Quick Breakfast Treat: Truffle Oil Deviled Eggs

  1. Pingback: Eat, Drink, and Be Thankful: Thanksgiving Menu 2011 | Three More Big Bites

  2. Pingback: Healthy Snacks: Hummus Deviled Eggs | Three More Big Bites

  3. Anna

    was that the English mustard I brought home for you last time?

    😉

    love xx

    Like

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