Decadent Holiday Recipes for Entertaining: Chive and Truffled Deviled Eggs

OK for the next few weeks I will be planning a party for my Mother which will take place over the holidays. One of the things that my Mom wants out of her party is to serve things that the folks she's inviting normally never get to see served at the myriad of parties they attend. And trust me these people go to a lot of parties.  So thus comes the challenge. Serve them something they will really enjoy and is new and interesting for them. And something that they will talk about after they go home.

It seems a fitting challenge for me. For while one would want to serve things, that you might be sure they have never seen before, you have to be careful that that strategy doesn't backfire. People are funny about food especially at parties. They want to eat what they like or at least what seems familiar. The challenge is to do that but do it in a way that pushes the envelope or encourages discovery.

Now when I started thinking about this I thought, what foods might be familiar at a Southern Christmas party? Well nothing says party and Southern like deviled eggs. And to make them special nothing says decedent like the rich taste of truffle oil. Now I know truffles are not a new thing nor is truffle oil. Chefs have actually over used it these days. Nor is the idea of truffled deviled eggs new. However, I decided to really really go there and make super crazy truffled deviled eggs. So rich and truffled that one bite and you would be overwhelmed by their rich aroma and flavor. In short the ultimate deviled egg.

So here is the recipe when I made these I had to say they were crazy truffled, which if you are a fan of the truffle you would love. The chives give with a little punch and color and the aleppo pepper really sings. If you want to impress this season, make these!

The Ultimate Chive and Truffled Deviled Eggs 

8 eggs hard boiled and peeled
1 heaping spoonful Dukes mayonaise
4 heaping spoonfuls of chive and onion cream cheese in a small tub
1 teaspoon dijon mustard
1/4 teaspoon dried onion powder
1/4 teaspoon garlic powder
1/4 teaspoon curry powder
4 tablespoons chives chopped finely
salt and pepper to taste
truffle oil to taste
Aleppo Pepper

Cut the eggs in half. Scoop out the yokes into a bowl throw away 2 of the whites so you have 12 halves left
Mix with the other ingredients except truffle oil and Aleppo pepper
Mash until a smooth paste forms
Truffle the eggs to your taste ( I really went to town with the oil it was good and strong)
Place the filling in a plastic bag refridgerate for about an hour.
Cut a corner off the bag
Fill the whites
Garnish with chive batons and aleppo pepper