Originally published by Optimista.
I have a friend in the food business who rolls her eyes at truffle oil. She thinks the whole truffle oil trend is restaurants’ cheap way of tricking uneducated diners into thinking dishes are better and fancier than they really are.
I am one of those diners. I LOVE truffle oil. I don’t care how foolish it makes me; if you add truffle oil to my food, I will likely gobble it up, all the while making “yummy sounds” a la Young Frankenstein.
So when I needed a super-easy dish for a neighborhood party, I picked up a couple dozen already-boiled-and-peeled eggs at Costco (yes, this is the ultimate in laziness, but not having to pick the shells off two dozen eggs saved me a ton of time) and Googled a few recipes for truffled deviled eggs. I used this recipe by Anne Burrell as a base, sort of, but her mayo-to-egg ratio seemed awfully high, so I cut back on that significantly. Also, I didn’t have any chives on hand, so I just sprinkled a little porcini salt on top, mostly for color. Basically, I used:
2 dozen hard boiled eggs
1 cup mayo
1 T truffle oil
Garnish of choice (chives, paprika, interesting finishing salts, whatever you’ve got)
I didn’t even bother to pipe them to make them pretty; like I said, I was short on time, so I just plopped the mixed yolks back into the whites, sprinkled the salt, and called it a day.
Making them pretty would have been a colossal waste of time, because they disappeared in minutes. One neighbor caught my eye as she was reaching over to the plate and sheepishly confided, “This is my third one. Is that un-neighborly of me?”
All’s fair in love and potlucks, so of course I assured her that I had already eaten three, myself.
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BONUS TRUFFLE TIP:
Last time I was at Trader Joe’s, I discovered that they are selling truffled marcona almonds. If you are a shameless truffle lover like me, YOU MUST BUY SOME OF THESE.
They are unabashedly, perfectly, wonderfully truffly and rich, an indulgent low carb snack, and just the thing to put out in little bowls at your next party – except you’ll need to buy about 100 bags of them if you do that, because they are addictive.
At $6.50 for a 6 oz bag, they aren’t cheap, but considering the price of marcona almonds, the price of truffle oil, and the fact that these are so insanely delicious, I’d say they’re worth every penny.
What are your favorite truffly dishes or products?
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