• 1 dozen hard boiled eggs, cooled, shelled & halved

  • 3 tablespoons Black or White Truffle Oil 

  • 1 teaspoon fresh squeezed lemon juice 

  • 2 large raw egg yolks* 

  • 1/2 cup delicate, buttery extra virgin olive oil (such as Biancholilla or Picual) 

  • 1/2 cup good quality grape seed or other neutral oil (such as safflower or sunflower) 

  • 1 large garlic clove

  • Sea salt to taste 

  • 1 pinch white pepper 

  • 1 dozen cooked egg yolks reserved from hard boiled eggs 

 

Prepare the hard boiled eggs.   

 

While eggs cool, in food processor or blender, add egg yolks*, garlic, and lemon juice. Slowly add truffle oil and olive oil and grape seed oil to form an emulsion. Season to taste and refrigerate.

 

With a fork, mash the dozen cooked egg yolks and blend thoroughly with 1/2 cup of truffle aioli.  Add more to taste if desired.  Pipe or fill the hard boiled egg whites with the egg yolk mixture.  Refrigerate until cool or up to 6 hours.  Serve with finely chopped parsley or minced chives as a garnish. 

 

Makes 2 dozen appetizer servings 

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