Chef Joanne Bondy,
Gaylord Texan Hotel, Grapevine, Texas
Serves 6
| 6 large |
Soul Food Farm eggs |
| 3 T. |
mayonnaise |
| ½ tsp. |
Dijon mustard |
| 2 dashes |
Tabasco sauce |
| ½ T. |
black truffle peelings |
| 2 tsp. |
fresh Italian parsley, chopped |
| 2 pinches |
mix of peppercorns, ground |
| 1 |
artichoke heart, chopped and drained well |
| 1 tsp. |
chopped white anchovy |
| |
artichoke leaves, julienned |
| 1 T. |
jambon or ham, finely minced |
Boil eggs for 13 minutes, cool in an ice bath and peel. Cut eggs vertically and trim off a slight bit of the tip so that the egg sits up. Remove yolks.
Place three of the egg yolks in a bowl and mash with a fork until fine and fluffy. Add mayonnaise, Dijon mustard, Tabasco, black truffle peelings, 1 tsp. of the Italian parsley, ground peppercorn, artichoke heart, white anchovy and mix together. Fill cooked egg whites with mixture. Garnish top with a mixture of artichoke leaves, remaining chopped parsley and ham.
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