Elegant Deviled Eggs With a Drizzle of Chive Oil

What kind of recipe is it?

Elegant Deviled Eggs are a sophisticated twist on a classic appetizer, perfect for gatherings and celebrations.

These flavorful bites are made by mixing creamy egg yolks with gourmet ingredients like truffle oil, artisanal mustard, and fresh herbs, creating a rich and refined taste.

Their beautiful presentation can elevate any table setting, making them ideal for events ranging from brunches to cocktail parties.

This recipe is aimed at home cooks looking to impress guests with simple yet elegant dishes that showcase culinary creativity.

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Ingredients

Ingredient	Quantity
Large Eggs	12
Mayonnaise	1/2 cup
Dijon Mustard	1 tablespoon
Truffle Oil	1 teaspoon
Fresh Chives (finely chopped)	2 tablespoons
White Wine Vinegar	1 teaspoon
Salt	1/4 teaspoon
Freshly Ground Black Pepper	To taste
Smoked Paprika	For garnish (optional)
Edible Flowers (for decoration)	As desired

This list includes all the necessary ingredients to create a sophisticated and elegant deviled egg dish. Adjust the quantities as needed based on the number of servings desired or personal preference.

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Cooking Steps

1. Begin with mise en place: Gather all ingredients and tools, including a pot, a mixing bowl, a whisk, a knife, a spoon for scooping, and a piping bag or zip-top bag for filling the eggs.

2. Prepare eggs: Place 12 large eggs in a large pot. Fill the pot with cold water, covering the eggs by at least 2.5 cm (1 inch).

3. Boil eggs: Place the pot over high heat. Once the water reaches a rapid boil, cover the pot with a lid and remove it from heat. Let the eggs sit in the hot water for 10-12 minutes (optimal for hard-boiled, fully cooked yolks).

4. Ice bath: While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and cold water. After the resting time, transfer the eggs carefully into the ice bath for at least 5 minutes to halt cooking and cool down.

5. Peel eggs: Once cooled, gently tap each egg on a hard surface to crack the shell, and then peel under running cold water to help remove the shell more easily without damaging the egg.

6. Half the eggs: Use a sharp knife to slice each peeled egg in half lengthwise. Carefully scoop the yolks into a mixing bowl using a small spoon and place the egg whites on a serving platter.

7. Make filling: To the yolks in the mixing bowl, add 120 ml (1/2 cup) mayonnaise, 15 g (1 tablespoon) Dijon mustard, 5 ml (1 teaspoon) truffle oil, 5 ml (1 teaspoon) white wine vinegar, 1.5 g (1/4 teaspoon) salt, and freshly ground black pepper to taste.

Mix until smooth and creamy using a whisk or fork.

8. Pipe filling: Transfer the yolk mixture to a piping bag (or zip-top bag with a corner snipped off). Carefully fill each egg white half with the yolk mixture, using an even swirl to create an elegant presentation.

9. Garnish: Lightly sprinkle smoked paprika on the filled eggs for visual contrast and additional flavor. Decorate with finely chopped fresh chives and edible flowers as desired.

10. Serve: Refrigerate the deviled eggs for at least 15 minutes before serving to develop flavors. Serve chilled on a platter for a stylish appetizer or hors d’oeuvre. Enjoy the balanced richness and hint of truffle oil in each bite.

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Variations

Classic Spicy Deviled Eggs: Add 30 ml (2 tablespoons) of Sriracha or your preferred hot sauce to the yolk mixture for a spicy kick.
Avocado Deviled Eggs: Replace the mayonnaise with 120 g (1/2 cup) of mashed ripe avocado for a creamy, dairy-free alternative rich in healthy fats.
Smoked Salmon Deviled Eggs: Incorporate 60 g (2 oz) of finely chopped smoked salmon into the yolk mixture for a luxurious and savory seafood twist.
Mediterranean Deviled Eggs: Add 30 g (1/4 cup) of finely chopped sun-dried tomatoes, 30 g (1/4 cup) of crumbled feta cheese, and a sprinkle of oregano to the filling for a burst of Mediterranean flavor.

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Tips on plating and presentation

After exploring various flavorful twists on classic deviled eggs, it’s time to focus on how to elevate their presentation.

I like to use a contrasting plate to highlight the colors, and a sprinkle of paprika adds a pop. For an elegant touch, drizzle chive oil in a swirl.

Finally, place a small herb sprig on top for a fresh finish. Simple, yet stunning!

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What other dishes can I pair it with?

While crafting an elegant spread, I love pairing deviled eggs with a variety of complementary dishes that enhance their delightful flavors.

A fresh green salad adds a crispy texture, while smoked salmon on crispbread offers a rich contrast.

Mini quiches also make a wonderful addition, bringing diverse tastes to the table.

Together, these dishes create a harmonious and inviting menu for any gathering.

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What drinks can I pair it with?

Deviled eggs can be beautifully complemented by a variety of drinks that elevate your dining experience.

I love serving them with a crisp, dry white wine like Sauvignon Blanc.

If you prefer something lighter, a revitalizing sparkling water with a squeeze of lemon works wonders.

For a fun twist, a classic gin and tonic adds an interesting pairing that balances the flavors perfectly.

Enjoy!

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Frequently Asked Questions

Can I Use Store-Bought Mayonnaise for the Filling?

Absolutely, you can use store-bought mayonnaise for the filling! I often do for simplicity. Just remember to taste as you mix; sometimes, adding a splash of lemon juice makes all the difference. Enjoy cooking!

How Long Can I Store Leftover Deviled Eggs?

I usually store leftover deviled eggs in the fridge for up to two days. After that, they lose their freshness. Always keep them covered to maintain their flavor and avoid any unwanted odors.

Can I Make the Chive Oil in Advance?

Yes, I can make the chive oil in advance. I usually prepare it a day or two ahead, and it keeps well in the fridge. Just make sure to store it in an airtight container.

Is There a Substitute for Chive Oil?

You can substitute chive oil with olive oil mixed with chopped fresh chives or even garlic-infused oil. I’ve found these alternatives still add a wonderful flavor to my dishes. Give it a try!

What’s the Best Way to Peel Hard-Boiled Eggs?

The best way I’ve found to peel hard-boiled eggs is to tap them gently on the counter, roll them to crack the shell, and then peel under running water. It works like a charm!