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6 large eggs
1 Tablespoons chopped yellow onion
2 Tablespoons mayo
1 Teaspoon dijon mustard
1 Teaspoon apple cider vinegar
1 Teaspoon Truffle Oil (optional)
¼ teaspoon salt
¼ bag Craft Pork Jerky – chopped
- Place the eggs into already simmering water for 10 minutes.
- Remove the eggs from the water and put into an ice bath for 5 minutes. Peel the eggs, slice in half, and remove egg yolks and place egg yolks into a mixing bowl.
- Add the mustard, mayo, vinegar, salt, and truffle oil (if desired) to the eggs yolks and mix until combined. Using a small ziplock bag with a small cut in one corner and pipe the egg yolk mixture into halved egg whites. Garnish with chopped jerky.