My husband and I were in Vail recently and ate at Sweet Basil where we experienced the most decadent and delicious deviled eggs we’d ever tasted. We also took advantage of eating at a restaurant voted “top 5 most popular restaurants in Colorado” by a Zagat survey during the off-season, when prices are slashed dramatically. (We lunched on Rocky Mountain Rainbow Trout with Caramelized Cauliflower + Dill Spaetzel + Tender Belly Bacon Sauce Soubise $12.95.)
The eggs, Black Truffle Deviled Eggs with Pickled Mustard Seeds, were so good, I just had to try and recreate the recipe once we got home. I personally had never even heard of pickled mustard seeds but I found a recipe that was easy and inexpensive. Truffle oil is an investment but it lasts for up to a year and you only need a drop or two. It can range from about $9.99 to over $40, but again, it only takes a little to make a big impact in recipes. You could also buy a bottle and split it with someone to lower the initial cost. It can be a bit difficult to find in stores but you can order it online, which is what I did.
Now this isn’t the recipe from Sweet Basil, but my husband gave it his “seal of approval” and when Trig, Ashley and Jen (who were all over for filming a couple of cooking videos) tasted them, well, let’s just say it could have become nasty when there was only one egg left…I ate it to solve the problem!
Black Truffle Deviled Eggs with Pickled Mustard Seeds-
Makes 2 Dozen
- 1 dozen hard-boiled eggs, peeled
- 1/2 to 3/4 cup mayonnaise (tastes vary…I use the smaller amounts, taste, and then add more if needed)
- 1 -2 tablespoons coarse ground Dijon mustard
- pinch of salt
- 1/4 teaspoon black pepper
- 1 to 2 drops of black truffle oil–start with one drop, truffle oil can be overwhelming if you use too much
Slice the eggs in half lengthwise and carefully remove the yolks. Put the yolks in a mixing bowl . Add the mayonnaise, mustard, salt, pepper, and truffle oil. Stir to blend well. Spoon (or pipe with a pastry bag) the mixture into the egg whites. Cover and chill for at least one hour. Spoon a bit of the pickled mustard seeds on top right before serving.
Pickled Mustard Seeds-
This recipe comes from Tom Colicchio, celebrity chef and host of Top Chef. This makes A LOT ……you can halve the recipe if you want. The seeds will keep for months though (in the fridge). If you make these for Thanksgiving, I guarantee, your family or guests will want them again….and the seeds will easily still be good at Christmas.
- 1 cup yellow mustard seeds (found with the spices at grocery stores)
- 1 1/2 cup water
- 1 1/2 cup seasoned rice wine vinegar (with vinegars at the grocery store)
- 1/2 cup sugar
- 1 tablespoon salt
Combine the mustard seeds, water, vinegar, sugar, and salt in a small heavy saucepan and bring to a gentle simmer over low heat. Cook, stirring often, until te mustard seeds are plump and tender, about 45 minutes. If they look like they’re beginning to dry out, add water as needed to keep them barely submerged. Cool and refrigerate in a covered container. It will keep for months.