Where is the deviled egg recipe for the restaurant?
Here are some of my favorite recipes for deviled eggs – great appetizers for all of your special occasions! All of these recipes suit the tastes of my family and you may find that you enjoy a little less or a little more of one ingredient. Feel free to experiment yourself! After all, at our Deviled Eggs Cooking School you get to tweak each recipe to suit you! Some of the recipes use light mayonnaise to help cut down on the calories from fat to accommodate low cholesterol and low fat diet plans (with 50% less fat than regular mayonnaise). Hellman’s is a nice choice. But you can always substitute either way with little difference in texture or firmness. Regular mayo or salad dressing will produce a creamier result though. Always keep your deviled eggs well-chilled, taking precautions in the summer months. It is never wise to eat deviled eggs that have been left out of the fridge for more than an hour or so. I have met two groups of deviled egg lovers – people who like the filling firm an
Ingredients * 6 eggs * 1 1/2 cups mayonnaise * 1 tablespoon truffle oil * Pinch cayenne pepper * 2 tablespoons finely chopped black truffle peelings * Chopped chives, for garnish * Special Equipment: Disposable pastry bag Directions Place the eggs in a pot and cover with tap water. The level of the water should be about 1 inch above the eggs. Bring the pot to a boil and COVER!!!! And turn off the heat and let sit for 13 minutes-EXACTLY!!!!! Uncover and run the eggs under cold water if using right away or refrigerate until ready to use. Peel the eggs and cut in half lengthwise. Remove the yolks from the whites. Mash the yolks with a fork. Add the mayonnaise, truffle oil, cayenne and truffle peelings. Whip until very light and fluffy. *If you want a little more truffle flavor add a little more truffle oil. Proceed with caution, it is very easy to over truffle. Spoon or pipe the yolk mixture into the whites. Sprinkle with chopped chives. If piping, fill the pastry bag with the egg mixture
Here are some of my favorite recipes for deviled eggs – great appetizers for all of your special occasions! All of these recipes suit the tastes of my family and you may find that you enjoy a little less or a little more of one ingredient. Feel free to experiment yourself! After all, at our Deviled Eggs Cooking School you get to tweak each recipe to suit you! Some of the recipes use light mayonnaise to help cut down on the calories from fat to accommodate low cholesterol and low fat diet plans (with 50% less fat than regular mayonnaise). Hellman’s is a nice choice. But you can always substitute either way with little difference in texture or firmness. Regular mayo or salad dressing will produce a creamier result though. Always keep your deviled eggs well-chilled, taking precautions in the summer months. It is never wise to eat deviled eggs that have been left out of the fridge for more than an hour or so. I have met two groups of deviled egg lovers – people who like the filling firm an
Ingredients * 6 eggs * 1 1/2 cups mayonnaise * 1 tablespoon truffle oil * Pinch cayenne pepper * 2 tablespoons finely chopped black truffle peelings * Chopped chives, for garnish * Special Equipment: Disposable pastry bag Directions Place the eggs in a pot and cover with tap water. The level of the water should be about 1 inch above the eggs. Bring the pot to a boil and COVER!!!! And turn off the heat and let sit for 13 minutes-EXACTLY!!!!! Uncover and run the eggs under cold water if using right away or refrigerate until ready to use. Peel the eggs and cut in half lengthwise. Remove the yolks from the whites. Mash the yolks with a fork. Add the mayonnaise, truffle oil, cayenne and truffle peelings. Whip until very light and fluffy. *If you want a little more truffle flavor add a little more truffle oil. Proceed with caution, it is very easy to over truffle. Spoon or pipe the yolk mixture into the whites. Sprinkle with chopped chives. If piping, fill the pastry bag with the egg mixture
