TRUFFLE CAVIAR DEVILED EGGS
2 tablespoons white vinegar 2 tablespoons kosher salt 20 fresh eggs ¾ cup mayonnaise 1 tablespoon cream 1 tablespoon fresh-squeezed lemon juice ¼ tablespoon truffle oil ½ tablespoon dry mustard ¼ tablespoon kosher salt ¼ teaspoon white pepper 1 slice black truffle per egg ½ teaspoon caviar per egg ½ teaspoon minced chives per egg
Fill a pot with 1 gallon of cold water. Add 2 tablespoons of kosher salt and vinegar. Add the eggs and set flame to high. Bring to a boil and end heat immediately once boiling has started. Cover for 14 minutes. After 14 minutes cut one egg in half to confirm that they are cooked properly. Pour out hot water and run under cool water. Tap the bottoms and tops of the eggs against a cutting board to crack and place in an ice bath to chill. After chilling, the eggs can easily be peeled. Peel and rinse.
Cut eggs in half lengthwise and remove the yoke. Rinse the whites and lay them flat between layers of parchment. Push egg yolks through a strainer/grater and, using a rubber spatula, combine with mayonnaise, cream, lemon juice, truffle oil, dry mustard, salt and pepper. Taste and re-season if necessary. Pour mixture into pastry bag with a ½-inch tip.
Fill each egg white half with 1 teaspoon of mixture, arrange on egg dish and top each with ½ slice black truffle and ¼ teaspoon caviar, then top with ¼ teaspoon minced chives and serve.