Ok folks, this is serious business. You make these and a deal will get closed, a door will open, and your day will improve immediately…..that is GAURANTEED! Today, we’re dressing up a classic appetizer with a luxurious twist—introducing the Captain Demo’s Signature Big Truffle Deviled Eggs topped with Osteria Caviar. Listen here….these aren’t just any deviled eggs; they’re a decadent combination of rich flavors and elegant presentation, perfect for impressing guests or treating yourself to a gourmet super snack. Treat yo self! Let’s get cracking on creating these delightful treats that are sure to be the crown jewels of your next gathering. And if not….more for you :)!

Ingredients:

 - 12 large hard boiled eggs….cooled to be cold!

- 1 cup Hellmann’s mayonnaise or homemade Big Truffle Aioli (see previous recipes)more if needed.

- 1 tablespoon Goulden’s spicy brown mustard. 

-1 teaspoon worchester sauce. Lea Perrins preferred. 

- 2 tablespoons finely chopped chives

- 1 tablespoon finely chopped shallot

- 2 tablespoons finely chopped celery (use the tender inner stalks and leaves for extra flavor…baller status)

- 2 tablespoons Captain Demo’s Big Truffle Sauce….oh, the color and falvor is gonna freak you out!

- Salt and freshly cracked black pepper, to taste

- High-quality caviar (such as Osetra), for garnish

- A few drops of great olive oil, for finishing

- Optional: Toasted naan rounds, buttered and toasted on both sides, for serving excess deviled egg mix…..what a bonus!

-One bottle of Prosecco or Champagne….maybe 2 :)

 

Directions:

 Prepare the Eggs

1. Place the eggs in a large pot and cover them with cold water by an inch. Bring to a boil over medium-high heat, then cover, remove from heat, and let stand for 12 minutes.
2. Transfer the eggs to an ice bath and let them cool completely. This stops the cooking process and makes the eggs easier to peel.
3. Once cool, peel the eggs and slice them in half lengthwise. Carefully scoop out the yolks and place them in a mixing bowl.

 

Make the Filling

1. To the yolks, add the mayonnaise (or Big Truffle Aioli for an extra truffle kick), chopped chives, shallot, and celery. Stir in Captain Demo’s Big Truffle Sauce. Season with salt and pepper to taste.
2. Using a fork or potato masher, mash and mix everything together until smooth and fully incorporated. For an extra smooth texture, you can also pass the mixture through a sieve.
3. Chill the filling in the refrigerator for at least 1 hour, or until it's cold. This helps the flavors meld together beautifully.

Assemble the Deviled Eggs

1. Once the filling is chilled, transfer it to a piping bag or a ziplock bag with a corner snipped off. Pipe the filling generously back into the egg white halves.
2. Just before serving, top each deviled egg with a teaspoon of high-quality caviar. Drizzle a drop of olive oil on each caviar topping for a glossy, rich finish.

Serve

- If using, place each deviled egg on a toasted naan round for a delightful twist on traditional presentation, adding a buttery crunch that complements the creamy filling.

- Alternatively, serve the deviled eggs on a platter as a classic appetizer.

-Ice cold champs or prosecco or a killer sauv blanc…..get outta here!!!!

 

Prep Time: 20 minutes

Cook Time: 30 minutes

Chill Time: 1 hour

Serves: 4-6

 

These Big Truffle Deviled Eggs are a true celebration of flavors and textures—from the creamy, umami-rich egg filling to the luxurious pop of caviar on top, each bite is a testament to culinary elegance. Enjoy this one-of-a-kind dish with loved ones, and watch as it becomes the highlight of any dining experience. Here’s to a dish that’s truly eggcellent on every level!c