These special Deviled Eggs, with truffle oil, are a hit at any gathering. I never have made "enough." They're pretty to look at and absolutely delicious.  Anchovies too?  You bet!

Just because you need to eliminate nightshades, gluten, or lactose from your diet, you can still enjoy interesting and delicious foods! These eggs are a must at your next party.

TRUFFLE OIL DEVILED EGGS

 

1 dozen eggs, hard boiled, peeled, and halved

1 can anchovies, drained and minced

3/4 cup mayonnaise

2 teaspoons Dijon

1 tablespoon truffle oil, or to taste

3 tablespoons onion, finely minced (optional)

Salt and white pepper, to taste

Minced chives and sliced black olives, garnish

 

Completely cool eggs before assembling. Truffle oil tends to loose flavor when exposed to heat. When cool, remove yokes carefully; place in a small bowl with minced anchovies, mayonnaise, and Dijon. Mash well with a fork. When smooth add truffle oil, onion, if desired, and seasonings.  Arrange whites on a large serving platter; fill each one with yoke mixture. Garnish with chives, then place an olive slice in center.