Chef Melissa Cookston's Southern Deviled Eggs With Chive-Truffle Vinaigrette Recipe Is a Southern Staple – Elevated by 30Seconds Food

Appetizers
a month ago
Chef Melissa Cookston's Southern Deviled Eggs With Chive-Truffle Vinaigrette Recipe Is a Southern Staple – Elevated

"Deviled eggs are among the most Southern of items, and you absolutely must have a recipe available to you," says Melissa Cookston, celebrity chef and judge on Netflix’s food show, American Barbecue Showdown. "Take heart, they’re exceedingly simple. However, sometimes you need to freshen up a classic recipe, and the addition of a simple, chive-truffle vinaigrette takes them to a whole new level.”

You'll need: 

Eggs

Vinaigrette

Here's how to make them:

  1. 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.
  2. 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).
  3. 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.
  4. Either using a squeeze bottle or a spoon, drizzle vinaigrette dressing over eggs. Serve.

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Donna John
Oh. My. Sounds heavenly.
Elisa A. Schmitz 30Seconds
Yes, please. I am a huge truffle oil fan. I can only imagine how delicious it would be in deviled eggs! #yum
Tribe
These look SO good.

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