Place your eggs in a pot and cover with cold water. Bring to a rolling boil. Once your pot is boiling, cover it with a lid and turn the heat off completely. Let your eggs sit untouched for 13 minutes. Remove eggs from the pot and place into an ice bath to prevent further cooking. Let cool & peel.
Slice eggs in half lengthwise. Gently remove yolks from the whites and place into a large bowl. Set aside whites for later.
To the yolks, add the Olíva! White Truffle Oil, mayo, butter, yellow mustard, dijon mustard, pickle juice, dash of hot sauce, salt & pepper. Combine until smooth, or desired consistency is achieved.
Spoon your mixture into a plastic bag. Cut the tip of one corner off of the bag creating a small hole to pipe the filling out of. Pipe the mixture into the whites and serve! (Feel free to finish with an additional drizzle of White Truffle Oil for that added truffle flavor!)
Ingredients
Directions
Place your eggs in a pot and cover with cold water. Bring to a rolling boil. Once your pot is boiling, cover it with a lid and turn the heat off completely. Let your eggs sit untouched for 13 minutes. Remove eggs from the pot and place into an ice bath to prevent further cooking. Let cool & peel.
Slice eggs in half lengthwise. Gently remove yolks from the whites and place into a large bowl. Set aside whites for later.
To the yolks, add the Olíva! White Truffle Oil, mayo, butter, yellow mustard, dijon mustard, pickle juice, dash of hot sauce, salt & pepper. Combine until smooth, or desired consistency is achieved.
Spoon your mixture into a plastic bag. Cut the tip of one corner off of the bag creating a small hole to pipe the filling out of. Pipe the mixture into the whites and serve! (Feel free to finish with an additional drizzle of White Truffle Oil for that added truffle flavor!)
