top of page

Truffled Deviled Eggs

(by Aimee Lee Ball)


6 large eggs

2 T. mayonnaise

1 T. plain Greek yogurt

2 t. truffle oil

1 t. Dijon mustard

1 t. white horseradish

1/2 t. white wine vinegar or lemon juice

1/2 t. kosher salt

freshly ground pepper

paprika

Place eggs in a single layer in a saucepan and cover with water.

Bring to a boil, then cover, remove from heat, and let stand 12 minutes.

Drain and place in a bowl of ice water to cool.

Crack shells and peel under cold running water.

Slice eggs in half lengthwise and remove yolks.

Mash yolks with remaining ingredients.

Fill egg whites and garnish with paprika.


(Read Good Juju, the story that accompanies this recipe.)

Recent Posts

See All

Mayta (Tomato) Gravy

(by Susan McNabb) 5 strips premium bacon 3 large heirloom tomatoes dash of salt honey to taste (approx. 3 T.) In a cast iron skillet over medium heat, cook bacon until crisp. Remove and blot bacon str

Chicken Paprikash

(by Stephanie Chambers) (adapted from The Daring Gourmet) 2 T. pork lard or butter 3 lb. chicken pieces, bone-in and skin-on 2 medium yellow onions, very finely chopped 2 cloves garlic, finely minced

Crabmeat Dip

(by Elizabeth Anderson) 2 packages (8 oz. each) cream cheese, at room temperature 2 c. grated cheddar cheese, plus additional for topping 2 cans (6 oz. each) crabmeat 2 T. Worcestershire sauce 1 t. on

bottom of page