Recipe: Deviled/Stuffed Eggs+++

Deviled Eggs/Stuffed Eggs

Ingredients:
8 Hard Boiled Eggs
Tobiko 1Tsp (optional)
Dills A Dash (optional)

Dressing:
Mayo 1/3 cup
Dijon Mustard 1tsp
White Vinegar 1tsp
Shallot diced 1tsp
Tobasco 1/4tsp
Truffle Salt 1/4tsp
Grounder Truffle 1/4tsp

Method:

1. Put all eggs in the pot and add enough tap water (1" above eggs) to cover eggs in the pot.
2. Bring the eggs and water to a boil over medium-high heat without the lid on.
3. Once boiling, turn off and remove from heat and cover with lid for 13 minutes.
4. Prepare an ice-bath for the cooked eggs.
5. Carefully remove hard boiled eggs from hot water to ice bath to cool.
6. Unshell all eggs carefully.  Set aside.
7. Cut egg in half.  Wipe off the knife and cut another egg in half.  Repeat this step until all eggs are cut in half.
8. Remove egg yolks carefully and place yolks in a small bowl.
9. Break egg yolks into small pieces.
10. Use a fine mesh to press egg yolks through to ensure no large lumps of egg yolk.  Set aside.
11. Mix all dressing ingredients together:  Mayo 1/3 cup, Dijon Mustard 1tsp, White Vinegar 1tsp, Shallot diced 1tsp, Tobasco 1/4tsp, Truffle Salt 1/4tsp, and Grounder Truffle 1/4tsp.
12. Add egg yolks and tobiko (optional) to the dressing and mix well.
13. Taste to adjust.
14. Prepare a tall cup and place a small ziplock bag in it.
15. Add the egg yolks mixture in toward a bag's corner.
16. Squeeze out air and zip up the bag.
17. Cut the tip of the ziplock bag's corner to begin piping the egg yolk mixture to the egg white.
18. Complete piping and garnish as desired with optional dills.
19. Ready to serve.