Instructions
- Place Eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 9-10 minutes for a slightly softer yolk.
- Drain Eggs and immediately place in an ice bath to cool completely.
- While Eggs are cooling, cook Applewood Smoked Bacon until very crispy. Drain on paper towels and finely chop.
- Once Eggs are cooled, peel and cut in half lengthwise. Carefully remove yolks and place in a food processor.
- To the food processor with yolks, add Avocado Oil Mayonnaise, Crème Fraîche, Dijon Mustard, Black Truffle Oil, Smoked Paprika, Fleur de Sel, and White Pepper. Process until completely smooth and silky.
- Gently fold in half of the chopped Applewood Smoked Bacon into the yolk mixture.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish with remaining chopped Applewood Smoked Bacon, shaved Black Truffle, and finely minced Chives. Serve immediately.
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