Truffled Devils

From Learn to Cook 25 Southern Classics 3 Ways: Traditional, Contemporary, International by Jennifer Brulé. Copyright © 2016 by the University of North Carolina Press. Used by permission of the publisher. www.uncpress.unc.edu

Ingredients

  • 6 hard boiled eggs
  • 2 tbsp. mayonnaise
  • 1 tsp. truffle oil
  • 1/4 tsp. truffle salt
  • 2 tbsp. butter
  • 1/4 c Panko Bread crumbs
  • 1/4 c grated Parmesan cheese

Instructions

  1. Slice the hard-boiled and peeled eggs in half lengthwise. Use a sharp knife, but not a serrated (bread) knife because it will leave marks on the egg white. Pop the yellow yolks into a small bowl and either mash with a fork, or push the yolks through a small sieve, which will yield a smoother filling, but isn’t a deal breaker. Add in the mayonnaise, truffle oil and truffle salt. Stir well until the filling is completely combined.
  2. Use a small spoon to fill into the egg halves. After all eggs are filled, wipe off, and wet the spoon under cool water. Smooth the tops of the filled eggs, so that they are flat(ish)—they don’t have to be perfect. The eggs can be held in the refrigerator at this point (until ready to sauté), for up to a day or carry on with recipe.
  3. Heat a sauté pan over medium heat, spray with non-stick spray and add 1 tablespoon in butter. While you are waiting for the butter to froth, pour Panko bread crumbs and Parmesan into a saucer or small plate, gently stir together then dip eggs in, filled-side down. Once butter has frothed, and subsided, add 6 eggs into the pan at a time, filling/crumb side down and cook gently at medium heat for 3 minutes. Remove from the pan by taking a thin spatula and quickly sticking it beneath the egg, keeping the Parmesan crust intact. Once all 6 eggs are removed, add the second tablespoon butter to the pan and repeat with remaining 6 egg halves. Best served warm, but they can be cooled and held in the fridge, as well.