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4th of July

Truffled Deviled Eggs
Recipe from Chef Todd Gray of Equinox in Washington, D.C.

Yield: 24 pieces


12 whole eggs, hard-boiled and split lengthwise. Whites and yolks separated.
1/2 cup mayonnaise
2 tablespoons chives, minced
1/4 teaspoon dry mustard
1/4 teaspoon truffle oil
1 black truffle, minced & peeled
salt & pepper to taste
1 tablespoon snipped chives

Mix egg yolks with Mayo and chives and remaining ingredients, except egg whites! Mash with a fork until mixture is creamy. Fit a pasty bag with a star tip and fill bag with egg mixture. Pipe yolks into the egg whites (A plastic sandwich bag can be used with a corner cut off if no pasty bag is available.). Garnish with snipped chives. Cook Well.

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