Truffled Deviled Eggs

Ingredients

• 1 dozen large eggs, hard-boiled, cooled and peeled
• 2 large pasteurized egg yolks*
• 1 large garlic clove
• 1 teaspoon freshly squeezed lemon juice
• 3 tablespoons The Anointed Olive Black or White Truffle Oil
• 1 cup The Anointed Olive Extra Virgin Olive Oil
• Sea salt, to taste
• Pinch of white pepper
• Finely chopped parsley or chives, for garnish

Instructions

1. Cut the hard-boiled eggs in half lengthwise. Carefully remove the cooked yolks and place them in a bowl. Arrange the egg whites on a serving platter.
2. Add the pasteurized egg yolks, garlic and lemon juice to a food processor or blender.
3. With the machine running, slowly drizzle in the Truffle Oil and Extra Virgin Olive Oil. Continue blending until the mixture is thick and emulsified.
4. Season the truffle aioli with sea salt and white pepper. Refrigerate until ready to use.
5. Mash the cooked egg yolks thoroughly with a fork. Stir in approximately ½ cup of the truffle aioli. Add more aioli as needed to reach your preferred flavor and consistency.
6. Spoon or pipe the yolk mixture into the egg-white halves.
7. Refrigerate until chilled, or for up to 6 hours. Garnish with finely chopped parsley or chives just before serving.

Yield: 24 deviled egg halves

*For food safety, use pasteurized egg yolks when preparing uncooked aioli.