recipe: Truffled devilled eggs 

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Serves 6

1 tsp truffle oil 

3 Clarence Court Seabright eggs 

1/4 tsp dijon mustard 

1 tbsp each chopped fresh chives, flat-leaf parsley, tarragon and dill

1 tsp lemon juice, plus zest of 1 lemon 

pink peppercorns, for garnish 

sea salt and black pepper

Boil the eggs in a large saucepan, for 7 mins, then refresh in cold water until cold. Peel the eggs then halve lengthways. Remove the egg yolks and place in a bowl, leaving the egg whites intact.

With a hand blender, blitz together the egg yolk, half go the herbs, truffle oil, mustard, lemon juice and zest, and salt and pepper, then whisk with an electric whisk, until thick and fluffy. 

Place each egg halve on a saucer each, then fill the egg whites with the egg yolk mixture. Decorate with the remaining herbs, sprinkle with pink peppercorns and serve.