Deviled eggs might be retro, but they’ve stood the test of time and are a decadent dish to serve with drinks when the filling is flavoured with truffle. Serve with Truffle Hill Truffle Hunter’s Reserve vintage sparkling pinot noir for a truly luxurious start to the evening.
Serves
16 pieces
Ingredients
- 8 eggs
- 95g Truffle Hill Truffle Aïoli
- 1 tablespoon finely sliced chives
- Salt flakes, to taste
- 4 anchovy fillets, halved lengthways
- 8 salted capers, rinsed and dried
Method
Boil eggs for about 10 minutes, until yolks are hard; stirring the water while they’re boiling ensures the yolks are centred, which makes them easier to fill. Run under cold water, then set aside to cool completely.
Peel eggs, cut in half lengthways and remove yolks to a bowl.
Mash yolks with aïoli then stir through chives. Taste and add salt.
Place in a plastic bag (such as a freezer bag), snip off the end and pipe the filling back into the whites.
Arrange on a platter and decorate with strips of anchovy or capers.
