Source Olive to Cook
|1 teaspoon||truffle-infused olive oil|
|1 teaspoon||white wine vinegar|
|to taste||smoked paprika|
|thinly sliced for garnish (optional)||scallions|
1. Place eggs in a medium size pot and cover with cold water. The water level should be about one inch above the tops of the eggs. Add a big pinch of salt. Place the pot on the stove and turn the heat to high. DO NOT COVER. Set your kitchen timer to 16 minutes. Let the eggs come to a boil and boil away.
2. When the 16 minutes are up, immediately rinse the eggs under really cold water. Place the cooled eggs into a bowl and place in the fridge. Chill until ready to make the filling. (Note: shocking the cooked eggs under the cold water immediately stops the cooking process and shrinks the egg away from the shell, making them easier to peel.)
3. Once chilled, crack the eggs and peel. Make sure you peel the outer membrane off too and rinse under cool water. Slice the eggs in half lengthwise and take out the yolks. Place the yolks in a medium size bowl. Set the egg white halves aside while you make the filling.
4. Mash the egg yolks with a fork until crumbly. Add the mayo and whip vigorously until you get a creamy texture. Add the vinegar and paprika, whip again. Drizzle in the truffle oil, whip, and taste. If you want more truffle flavor, add a teeny bit more. Be careful, you don't want too much truffle.
5. If you have a pastry bag and tip, fill with the yolk filling. If you don't have one, use a sandwich size Ziploc bag. Roll the Ziploc bag down to about halfway, and spoon the yolk filling inside. Twist the bag closed, right above the top of the filling, getting rid of all of the air with yolk filling. With a pair of scissors, snip off the corner of the Ziploc bag (about an 1/4 to 1/2 inch). Squeeze the bag and pipe the filling into the egg white halves. Sprinkle sliced scallions on top.