I hope you enjoyed my July 28th column in the Amsterdam News on chef Vanessa Cantaves. As promised following is her decadently simple recipe for deviled eggs!
6 hard-boiled eggs, peeled, halved lengthwise
4 tablespoons mayonnaise
½ teaspoon white truffle oil
6 leaves of fresh tarragon
kosher salt, to taste
Spoon yolks from egg halves into small bowl; mash yolks to smooth paste. Add mayonnaise and truffle oil; blend well. Season with salt and pepper. Spoon yolk mixture back into whites, mounding in center. Garnish with tarragon (Can be made 8 hours ahead. Cover; refrigerate.)
Thanks again chef Vanessa!