3 tbsps Miracle Whip dressing
2 dozen eggs
1 ounce Oregon White truffles
1 6-oz. can chopped/minced olives

Boil eggs in salted water for 12-15 minutes. Plunge into cold water to cool for 2 minutes. Peel while still warm, slice longitudinally. Remove hardened yolks. Blend into yolks the Miracle Whip and canned olives. Olive pieces should be less than 1/4-inch long. Spoon into egg halves.

Arrange on a platter with contrasting garnish, such as Red peppers, Green beans, broccoli, and/or tomatoes. I like using cauliflower to continue the white of the boiled eggs.

Using a thin-bladed knife, slice truffles as thinly as possible. Use as garnish over the yolk-Miracle Whip-olive mixture, pressing down slightly. Refrigerate covered for 20–30 minutes before serving. The wait period allows the aromas to permeate the eggs. Use are hors d'oeuvres. Makes 48 devilled eggs.

4 egg yolks
3 tbl softened unsalted butter
1 fresh white truffle about 1 oz
12 oz fontina (preferably fontina d'Aosta), thinly sliced 2 cups cold milk (whole milk only)

Cover cheese with the milk and let stand for about three hours. Drain and reserve 1/4 cup of the milk. Place cheese in the top of a double boiler with a little salt and place over simmering water. Stir constantly with a whisk until melted and smooth. Heat the reserved milk and mix in the egg yolks and butter. Stir rapidly into the melted cheese until the mixture is smooth and creamy. Pour into a heated serving dish, shave the truffle thinly over the top and serve while it's still very hot.