Pecan Truffled Deviled Eggs

posted in Side Item

From the Kitchen of Lara Lyn Carter


  • 6 large eggs boiled, cooled, peeled, and sliced in half
  • 3 tbsp. Olive Oil Mayonnaise
  • 1 tbsp. dijon mustard
  • 2 tbsp. Pecan Ridge Plantation Pecan Truffle Oil
  • 2 tbsp. chopped fresh chives divided in half
  • 1 tsp. coarse Kosher salt
  • 1/2 tsp. coarse black pepper


Place the egg yolks in a medium size bowl. Be careful not to tear the egg white. Add all of the remaining ingredients, except the reserved chives, and mix well. Fill the egg whites with the mixture and garnish with remaining chives.