1 dozen hard boiled eggs, cooled, shelled and halved
3 tablespoons of White Truffle Oil
1 teaspoon of fresh squeezed lemon juice
2 large raw egg yolks
1/2 cup Ultra Premium Extra Virgin Olive Oil
1 large garlic clove
Prepare the hard boiled eggs. While eggs cool. In a food processor or blender add egg yolks, garlic and lemon juice. Slowly add truffle oil and olive oil to form an emulsion. Season to taste and refrigerate.
With a fork mash the dozen egg yolks and blend thoroughly with 1/2 a cup of the white truffle mixture. Add more to taste if desired. Fill the egg white shells with the mixture. Refrigerate up to 6 hours. Serve with finely chopped parsley or minced chives as a garnish.
Recipe from Veronica Foods
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