Truffle-stuffed eggs
Votes: 2
Time: 15 min.
Complexity: easily
Complexity: easily
A recipe for deviled eggs with preserved truffles, topped with cayenne pepper and chives.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 hard-boiled eggs, cut in half lengthwise and remove the yolks
- 3/4 cup mayonnaise
- 1.5 tsp truffle oil
- A pinch of cayenne pepper
- 1 tbsp finely chopped preserved black truffles (optional)
- Sliced into rings chives
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Recipes with similar ingredients: eggs, mayonnaise, truffle oil, ground cayenne pepper, truffles, chives
Cooking the dish according to the recipe:
- Grind the yolks into a paste, add mayonnaise, truffle oil, a pinch of cayenne pepper and truffles, mix.
- Fill the egg whites with the truffle mixture and sprinkle with chives.
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