RECIPES - ANTIPASTI

Deviled Eggs with Truffle Sauce

This deviled egg dish will be a favorite at any event, dressy or casual! It uses Conti Truffle Gatherer's Sauce and Extra Virgin Olive Oil. This condiment is made with black truffle pieces, champignon mushrooms and olives. You can also use it as a topping for bruschetta and it's fantastic as a seasoning to finish any white fish, such as grilled halibut or sautéed sole.

Directions

Cover eggs with water in a sauce pan, the lid ajar, and bring to a boil. Cover the pan and boil on low heat for about 30 seconds longer. Turn off the heat and let the pan stand, covered, for 15 minutes. Cool with cold water to stop the cooking process, then peel the eggs. Slice each egg in half lengthwise and remove the yolk, placing it in a small bowl. To the yolks add the Truffle Gatherer's Sauce and olive oil and mix until smooth. You should use enough sauce to suit your taste. The sauce is salty, so you don't need extra salt.

Arrange the egg-white halves on a platter and fill each one with the egg yolk mixture. Garnish the plate with a few parsley leaves for presentation.

Prep Time: 10 minutes ~ Cooking time about 16 minutes