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Southern Deviled Eggs with Chive Truffle Vinaigrette


by Melissa Cookston


For the Eggs:

6 hard boiled eggs

2 tablespoons mayo

2-1/2 tablespoons sweet pickle relish

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

For the Vinaigrette:

2 tablespoon champagne vinegar

1 teaspoon honey

1 teaspoon Dijon mustard

1 teaspoon finely chopped chives

1/2 teaspoon minced garlic

2 tablespoon olive oil

2 tablespoon white truffle oil


To make the eggs:

Cut eggs in half and separate yolks. With a fork, break up yolks, then add relish, mayo and salt and pepper. Adjust seasonings, or mayo if stuffing looks too dry. If you're being fancy, place egg yolk stuffing in a piping bag and pipe into eggs. Otherwise, you can just spoon the stuffing back into the eggs. Refrigerate for at least 30 minutes to firm up.


To make the vinaigrette:

If you like whisking a lot, you can make this in a small bowl with a whisk. I prefer using a blender, an immersion blender, or a food processor (depending on how much I am making.)


In a separate container, pour olive oil and truffle oil together. Add all ingredients except oils to bowl and whisk or blend thoroughly. While blending, slowly drizzle oil blend into dressing to form an emulsion.


Either using a squeeze bottle, or a spoon, drizzle vinaigrette dressing over eggs and serve.

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