Korma Truffle Deviled Eggs

 Recipe by Chef Vinny of Cowboys and Indians

 

Need :

Flour

Panko

Saucepot

 

Ingredients:

9 whole egg

5 tblsp mayo

1 tblsp Dijon mustard

2 tblsp truffle oil

3 tblsp truffle shavings

1 tblsp chives

1 tsp lime juice

Pinch of salt and pepper to taste.

 

Korma Sauce

1 ea small onions

1 ea jalapeno

2 ea large tomato

1 tsp garlic

½ tsp ginger

1 tsp garam masala (cinnamon, cardamom, cloves, turmeric, star anise)

1 tbsp. yogurt

 

Korma sauce:

Sautee garlic and ginger with Garam Masala until golden, add onion,  tomato and jalapeno cook until all ingredients are translucent and soft. Place ingredients in a blender until is a puree. Add yogurt at the end.

 

Deviled Eggs:

Bring water to a boil in a deep pot. Place egg in pot and boil for 12 minutes.  Shock in ice and peel after cooling down. Separate yolk from white. Place white in cold water to rinse. Place all ingredients in a food processor except chives until all ingredients are well incorporated. Mince chives and fold it with the rest of the ingredients. Pass with over flour, whipped scramble egg and panko. Place Korma sauce on bottom of the egg, place the fried egg whites and fill with yolk mixture. Top with more shaved truffles and cilantro.