Truffled Deviled Eggs
From the kitchen of Sharmagne Leland-St. John

12 eggs
⅓ cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoons good quality white truffle oil
1 teaspoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon black pepper
Fresh dill, for garnish

Place the eggs in a heavy-bottomed pot and cover
with 1 to 2 inches of cool water. Vent the lid and
bring just to a boil. Cover pot completely, lower
heat, and simmer for 30 seconds. Remove from heat
and let stand, covered for 12 minutes. Transfer
the eggs to a bowl of ice water and let stand for
10 minutes. Peel under cool running water.

Halve the peeled eggs length-wise. Gently remove
the yolks and place in a medium bowl, set the egg
whites aside. Using two forks, break apart the egg
yolks. Add the mayonnaise, Dijon, truffle oil,
Worcestershire sauce, salt, and pepper. Continue
to mash until completely smooth. Season to taste
with the salt and pepper.

Using a pastry bag fitted with a large star tip, pipe
the yolk mixture into the egg white halves. Garnish
each egg with a small sprig of fresh dill.


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