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28 aprile Devilled Eggs with Truffles Recipe 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.
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