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Hey there, I'm Caroline!
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Truffled Deviled Eggs

Sep 29, 2015

Ah, my cookbook comes out in ONE week from today!!! I know by now you all are probably like please stop talking about this cookbook, but really I am just so excited and proud, so yes, I will just be over here shouting from the rooftops!  Be sure to check out my cookbook tour information if you are on the West Coast because I would LOVE to meet you all!

Ok but moving on to these scrumptious deviled eggs…more like truffled deviled eggs, yes truffle oil makes everything magical!  After sharing my Type 1 Diabetes journey on the blog a few weeks ago, I have been getting a lot of questions of what my daily eating habits look like.  Well, here you go—deviled eggs are one of my all time favorite snacks and let’s be honest, everyone loves them!

For my cookbook, I worked and worked to create the most creative mayonnaise yet, well at least in my mind! I really wanted the recipes in my cookbook to be different and since I have never been that big of a mayonnaise fan, I created an epic recipe for you all!  So go order my cookbook, mayo when it arrives and then make these truffled deviled eggs and you will be the happiest, I promise!

So make these for breakfast, make these for snacks, make these for football parties, or to take to a friends house because its about two bites of magic that will leave you feeling fabulous, and wanting more!

Truffled Deviled Eggs

Ingredients

  • 6 eggs
  • 1/4 cup good quality mayonnaise*
  • 1 tbsp dijon mustard
  • 2 tbsp white truffle oil
  • 1/4 tsp sea salt
  • top with crispy prosciutto, fresh cracked black pepper and fresh basil

*I recommend Primal Kitchen Mayo, Sir Kensington’s or the “Mayo” from my cookbook, All American Paleo Table.

Directions

  • Place the eggs in a pot and cover them completely with room temperature water. Bring the water to a rolling boil, cover the pan with a lid and remove from the heat. Set aside for 10 minutes. 
  • Use a slotted spoon to lift the eggs out of the pan, placing them carefully in a bowl and covering with ice water.  Cool the eggs for 10 minutes.  Use the back of a spoon to gently crack the shells. Peel and discard the shells.
  • Slice the eggs in half and gently pinch together to release the yolks, removing any remaining yolk with a small spoon. 
  • Add the yolks, mayonnaise, mustard, truffle oil and salt to a bowl.  Use a fork or immersion blender to blend until smooth.
  • Spoon the egg yolk filling into a quart sized ziplock bag or piping bag (if your fancy!).  Snip the end off the bag and pipe the filling into the egg whites.
  • (To make the crispy prosciutto, just place it on a parchment lined baking sheet and toast at 350 in the oven or toaster oven for 5-10 minutes, depending on its thickness.)
  • Garnish with crispy toasted prosciutto, fresh cracked black pepper and fresh basil.

Comments +

  1. Nora (A Clean Bake)

    September 29th, 2015 at 9:36 pm

    Please don’t stop talking about your book – you should be shouting from the rooftops! It’s such a huge accomplishment!!

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