Vacations, lazy days, warm weather, barbecues…. the list goes on!
Summer also brings the start of life groups at our church, and I just started a cooking life group for the first time!
My friend Laura and I are leading it together, and we’re very excited. It’s part cooking class, part dinner party – conversation, learning together, eating together, and growing in life. We’re using Shauna Niequist’s book Bittersweet to guide conversation. It’s perfect – it totally encompasses every part I wanted to include in this group. It’s full of life, meaning, and inspiration. It’s been a dream of mine to incorporate my cooking in some way like this, and it worked out perfect. Laura and I are so excited to be doing this together.
These deviled eggs are a perfect summer dish. The truffle oil adds just a touch of richness to this dish that is perfect. You can bring it to those barbecues we were talking about earlier, or you can make a batch and eat the WHOLE thing… by yourself! 😉
Truffled Deviled Eggs: (Adapted from: Food Network)
1 1/2 cups mayonnaise
2 tablespoons truffle oil
pinch cayenne pepper
pinch of salt
Place eggs in a large pot and cover by 1″ with water. Place on stove over medium-high heat and set timer 25 minutes. When timer goes off, allow to cool. Peel eggs and slice in half. Place yolk in food processor.
Add in mayonnaise, truffle oil, cayenne pepper and salt.
Combine in food processor until well blended.
Scoop filling in or using icing piper or a ziplock bag with a small hole cut in corner, pipe filling into egg white halves. Enjoy!