Truly Wonderful Deviled Eggs
It is really important that you don’t overcook your hard boiled eggs. A green ring around the yolk indicates that they are overcooked (and will be rubbery). Keep in mind that disdainful expression, ‘he/she can’t even boil an egg’.
Fill a pan with enough cold water to cover 7 eggs by about an inch. Heavily salt the water (about 2 TBL). Cook on medium heat for 20 minutes, then remove the eggs from the hot water and put them into a bowl filled with ice and water. I use 7 eggs for 12 deviled eggs because you’re likely to have a broken white, and I like to have plenty of filling.
Once the eggs have cooled:
Slice eggs in half lengthwise (clean your knife between eggs or you’ll get the whites yolky)
(If you don’t have a deviled egg platter you may want to use a peeler to remove a thin slice on the bottom so they sit flat, do this before you cut the eggs in half, it will be much easier)
Gently squeeze the whites to release the yolks into a bowl
Combine yolks with 3 TBL mayonnaise, 1 1/2 TBL Dijon mustard, a pinch of salt, and 1 tsp of truffle oil.
I like to mix this in a food processor to make it very smooth. If you are a perfectionist once you’ve made a smooth paste, you can put it through a sieve.
You can use a spoon, small scoop, or melon baller to fill the eggs, I like a pastry bag fitted with a fluted tip.
Garnish with your choice of paprika (traditional), or finely chopped chives