Okay, just a few final words. I don't mean to belabor the Passover point, but there is just a bit more I want to share with you about Passover food. Well, sort of, Passover food.
If you are Jewish, you know about the
Since Henry, Sue, Ross and I are gluttons for punishment, we hold two seders - one on the first night of Passover and one on the second. In the interest of full disclosure, we dial it down somewhat on the second night. Let me tell you, two nights of Passover food and you're ready for a BLT!
So this year we decided to change up those boiled eggs on the first night to Truffled Eggs for the second. These were so good that we ate the leftovers for breakfast the following morning. They may not be traditional Passover fare, but they are flat out delicious! You may not want them for Passover but they would be a fabulous addition to your next barbecue or even as an appetizer with pre-dinner champagne!
12 eggs (I used extra-large)
1 cup mayonnaise, additional if needed
1 – 2 tablespoons black truffle oil
Large sea salt crystals
Place eggs in a heavy saucepan large enough to hold them in one layer. Cover completely with cool water and place over high heat. Bring to a boil, then immediately turn off heat. Cover the pan and let stand for exactly 13 minutes. Drain water and place eggs into a bowl of cold water. Lightly crack each egg as you drop it in the cold water to release any residual heat, so as to prevent a green ring around the yolks.
Peel the eggs under cool water and pat dry. Slice each egg in half lengthwise and remove the yolks to a small bowl. Place the cooked whites on a serving tray.
Mash the egg yolks with a fork and blend in the mayonnaise until the mixture is smooth and creamy. Add a bit more additional mayonnaise, if needed. Fold in 1 tablespoon of the truffle oil and taste. Depending upon your preferences, you may want to add up to another tablespoon. Your call.
Spoon or pipe the egg/truffle mixture into the reserved, cooked egg whites. Top each one with a few sea salt crystals and serve immediately.
* This is a great method for cooking eggs because it will eliminate that green ring around the yolks. Older eggs are also better than farm fresh ones (am I really saying that?) because older eggs develop an air pocket at one end, which makes them much easier to peel.
* If you want to make your own mayonnaise, by all means have at it. If you are feeling lazy, then just use a good mayonnaise like Hellman's (or Duke's, if you live in the South). In a perfect world, I would advise you to make your own, but in truth, it doesn't matter so much for this recipe.
* Because I work at Watershed and have made WAY too much truffled chicken salad during my years there, I am not normally a fan of truffle oil. I make an exception for this recipe because the mouth feel and taste of those creamy yolks scented with truffles is both unctuous and irresistible. Even for breakfast!
* BTW, I used 1-1/2 tablespoons of the stuff when I made these. Again, it's personal preference.
* This recipe is practically foolproof, since there is no seasoning involved in the yolk/mayonnaise/truffle mixture. As long as you cook the eggs properly and add the correct amount of mayo, you are golden. Then all you have to do is top the eggs with a few large grains of crunchy sea salt and you're done!
* Speaking of salt, you want nice, big sea salt crystals. I used Hawaiian pink sea salt, but any good, fat salt crystals will do.
Salt and fat. Sigh. I'm still not a skinny cook!