Topped with flecks of black salt or even shimmering black caviar and a sliver of black truffle, these are black tie eggs. Perfect with all the trappings for the holidays or, as in my case, with just the salt for an afternoon snack.
Course Appetizer, Snack
Keyword creme fraiche, deviled eggs
Prep Time 5 minutesmins
Cook Time 5 minutesmins
Total Time 10 minutesmins
Servings 24deviled eggs
Ingredients
a dozen hard boiled eggspeeled and halved
6Tbspcrème fraîche
3Tbsphomemade mayonnaise or high quality store bought
2tspdijon mustard
1tspwhite truffle oil
1/2tspsugar
1/2tspwhite wine vinegarI use Pinot Grigio vinegar
1/2tspblack truffle salt
black saltor other finishing salt
OR sustainably farmed black caviar
black truffle shavingsoptional
Instructions
In case you were about to google it, here’s how to boil an egg: cover eggs with cold water. Bring to a full boil, cover pot, remove from heat and let sit for 12 minutes. Pour off hot water. Fill pot with ice and cover with cold water. Let sit until cooled, about 5 minutes.
Peel eggs, slice in half, and carefully removing yolk to a medium bowl, reserving whites. Combine yolks with the next seven ingredients. Mix until throughly incorporated and creamy. Season to taste with salt if needed. Pipe or scoop mixture into egg whites. Top with either a sprinkling of black salt or other finishing salt or go all out with a shaving of black truffle and black caviar (sustainably farmed!!).