The Vintage Olive's
Truffled Deviled Eggs

12 large eggs
⅓ cup mayonnaise
2 tsp Dijon mustard
¼ cup freshly grated Parmigiano-Reggiano cheese
ITALIAN HERBAL SEA SALT* (to taste)
Freshly ground BLACK PEPPER* (to taste)
1-2 tsp WHITE or BLACK TRUFFLE OIL* (add more to your personal taste)
EXTRA VIRGIN OLIVE OIL* or more Truffle Oil (explained in preparation)
Garnishes: fresh chives or other herbs, smoked paprika, grated Parmigiano-Reggiano

Place eggs and water to cover in a saucepan; bring to a boil. Remove from heat, and let stand, covered, 10 minutes. Drain eggs, and rinse with cold water for several minutes. Peel eggs, and cut in half lengthwise.

Place 6 egg halves (including whites) and all additional egg yolks in a food processor. Add mayonnaise, mustard, grated cheese; blend well. Add salt, pepper, and White Truffle Oil. If too thick, add olive oil (or more truffle oil if you want a stronger flavor) a drizzle at a time, to desired consistency.

Place mixture in a pastry bag with a plain or star-shaped tip (or a small zip-top plastic bag with a corner cut out), and pipe mixture into remaining egg halves. Garnish lightly with herbs and cheese.

* Available at The Vintage Olive *