Preparation:
Check out my informative articles on
How To Make Perfect Deviled Eggs
and
How To Boil and Peel Hard-Cooked Eggs.
Place the eggs in a saucepan just large enough
to hold them all in one layer. Add water to cover by 1 1/2 inches. Add 1 tablespoon salt.
Partially cover the pan and bring to a full rolling boil. Cover, reduce heat to low and
leave on heat for 30 seconds. Remove from heat and let stand, covered, for 15 minutes.
Pour off hot water and rinse eggs under cold running water for 5 minutes. Pour off the
water and shake the pans to crack the eggs. Peel under cold running water.
Cut peeled eggs in half lengthwise
with a sharp knife. Transfer
yolks to a bowl. Cover and chill yolks and whites separately for 1 hour.
In a large bowl, mash the yolks with a fork.
Mash in the mayonnaise, sour cream, and truffle oil. Add dry mustard, dill
weed, and salt; stir until well
blended.
Fill the egg white halves with the yolk
mixture, extending the filling over part of the white. Sprinkle each egg half with
a little paprika. Cover and refrigerate. Serve well chilled.
NOTE: The stuffed eggs may be made 1 day
in advance and kept covered and chilled.
To
serve, slice truffles with a
truffle shaver or a sharp thin knife very
thinly. *NOTE: You always want to maximize the truffle flavor,
using the least amount of the ingredient as possible. So always slice into
paper-thin wedges or strips. Use a truffle shaver (similar to a cheese grater)
when shaving truffles. Place a truffle
slice on each egg half on top of the yolk mixture just before serving.
Makes 16 stuffed eggs.
