Marsala Deviled Eggs
INGREDIENTS 6 Large eggs For the Filling 3 tablespoons mayonnaise 1/2 tablespoon truffle oil Pinch of cayenne pepper 1/8 teaspoon salt 1 tablespoon Lombardo Marsala Sweet 1/2 tablespoon chopped dill pickles Chopped fresh chives, for garnish Directions
Put the eggs in a large pot and add
enough water to cover by about 1 inch. Bring the pot to boil, cover and then
turn off the heat and let sit for 13 minutes EXACTLY!
Drain the eggs and run them under cold water until
cool; if you're not using them right away, put them in the fridge.
Peel the eggs and cut them in half. Remove the yolks. Put the yolks in a small bowl and mash them with a fork. Add the mayonnaise, truffle oil and cayenne pepper, salt and Lombardo Marsala Sweet and whip until very light and fluffy.
Use a disposable pastry bag (or just buy zip-top bags, fill them and cut off one corner - a very low-tech solution but works great!) to place the yolk mixture into the whites (or just spoon it in). Garnish with the chives to serve.