My friend Tiffany and I have decided to begin a new tradition of long lunch Fridays. Each month, we’ll meet up for a leisurely luncheon at a new restaurant (or an old favorite) where we’ll indulge ourselves, maybe even with a cocktail. So very “ladies who lunch.” Last week, we tried Lincoln, a relatively new place near my office in D.C. The meal overall was nothing special, but there was one dish that shined. Truffle Mushroom Deviled Eggs. Wow.
I couldn’t wait to recreate this! With the holidays coming up, this seemed like the perfect dish to make.
Ingredients: (makes 8 deviled eggs)
1 Tablespoon mayonnaise
1 Tablespoon Dijon mustard
1/2 cup chopped mushrooms
1 teaspoon truffle oil
1 teaspoon olive oil
Directions: Boil the eggs, cool and peel. Slice each egg in half lengthwise. Remove the yolks and place into mixing bowl. Add the mayo and mustard, and cream together. Chill.
In a pan, heat the mushrooms, truffle and olive oil. Add a few cracks of black pepper. Cook until tender.
Pipe the yolk mixture into the egg whites.
Top with the mushrooms.
Shave some parmesan on top of each egg.
Plate and serve.
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