Marsala Deviled Eggs

 Picture of Truffled Deviled Eggs Recipe 

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


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.