Chef Vanessa’s Deviled Eggs

I hope you enjoyed my July 28th column in the Amsterdam News on chef Vanessa Cantaves.  As promised following is her decadently simple recipe for deviled eggs!

serves 6.

 Ingredients:

6 hard-boiled eggs, peeled, halved lengthwise

4 tablespoons mayonnaise

½ teaspoon white truffle oil

6 leaves of fresh tarragon

kosher salt, to taste

Directions:

Spoon yolks from egg halves into small bowl; mash yolks to smooth paste. Add mayonnaise and truffle oil; blend well. Season with salt and pepper. Spoon yolk mixture back into whites, mounding in center. Garnish with tarragon (Can be made 8 hours ahead. Cover; refrigerate.)

Thanks again chef Vanessa!

Happy 4th! 

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