These Truffle Deviled Eggs combine everything you love about creamy deviled eggs with the earthy, decadent taste of white truffles. Truly the recipe everyone at your party will be asking for at the end of the night!
Truffles are my love language—if you agree, don’t miss out on our Truffle Mayo and Roasted Truffle Celeriac recipes.
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Why Make This Recipe
Is a deviled egg the world’s most perfect food? Maybe. I know I’m not the only one whose eyes light up at the sight of a platter of deviled eggs at a party. But the filling needs to be smooth and creamy, not dry or chalky. Here’s why you should make this truffled deviled eggs recipe:
- The perfect creamy texture
- The umami flavor and deep aroma of truffles
- Easy to make in advance
- A crowd-pleasing party appetizer
🥗 Ingredients
- Eggs: Use large or extra-large, so you have plenty of filling. This is not a one-bite appetizer!
- Mayonnaise: Full-fat recommended for maximum decadence, but use what you like. Replace with greek yogurt to go lighter.
- Herbes de Provence: I love the flavor of this paired with truffles, but you could substitute thyme, oregano, rosemary, or a combination.
- Truffle Salt: Substitute regular salt if you don’t have truffle salt. You can always add a little more truffle oil to increase the truffle flavor.
- White Truffle Oil: Look for a truffle oil that has been flavored with real truffles. Many truffle oils that you can find for very low prices at the supermarket are artificially flavored. You can really taste the difference.
- Dill: You can garnish these eggs with different kinds of herbs too, such as chives or parsley.
🥣 Step-by-Step Instructions
Step 1: Peel 7 hard-boiled eggs, then halve them lengthwise.
Step 2: Carefully scoop out yolks, and put into a medium mixing bowl. Move egg whites to a serving platter, discarding 1 or 2 if they have ripped. Mash yolks with a fork.
Step 3: Stir in 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, ¼ teaspoon herbes de Provence, ⅛ teaspoon truffle salt, ⅛ teaspoon white pepper, and 1 ½ teaspoons white truffle oil.
Step 4: When the mixture is smooth, scrape into a pastry bag fitted with an open star piping tip. Pipe into the egg white shells, filling generously. Garnish with chopped dill.
Refrigerate leftovers in an airtight container for up to 3 days—and they are best eaten within 2 days.
🧐 Recipe FAQs for Truffle Deviled Eggs
I prefer to use a regular old fork, but you could also put them into a potato ricer to make quick work of the job.
The older your eggs are, the easier they are to peel. So while I am normally team farmers’ market for almost everything, I typically buy supermarket eggs when I know I am going to be making deviled eggs. The egg whites on super fresh eggs bond to the shell membrane, which make them much harder to peel.
Steaming eggs also makes hard-boiled eggs easier to peel, as does cooling them in an ice water bath after cooking.
Hard-boiled egg whites do not handle the freezer well. Between the freezing and then defrosting, the texture will change—and not in a good way. So I really don’t recommend freezing deviled eggs.
You could freeze the egg yolk filling, but as you’d then just have to hard boil more eggs to make the whites to fill, I’m not sure what that really gains you.
👩🍳 Expert Tips
My long-time favorite method for hard-boiling eggs is to use the foolproof boiled eggs method from Cooks Illustrated. Start by placing eggs in a saucepan and covering them with cold water by at least an inch. Bring them to a hard, rolling boil, then turn off the heat, cover, and let stand for 10 minutes. Use a slotted spoon to transfer them to a bowl of ice water for 5 minutes. Perfect hard-boiled eggs every time!
That said, I bought a 7-egg Dash Egg Cooker earlier this year, and I absolutely love it! It’s now my favorite way to make soft-boiled or hard-boiled eggs. As with the saucepan method, cool your hard-boiled eggs in an ice water bath as soon as they are done.
Why does this recipe call for 7 eggs? I find that there’s usually at least one half of an egg white that gets ripped or damaged so that it doesn’t look great on the platter. If you make 7 eggs, you can throw out an egg white or 2 if you need to. Then you just overstuff the rest of the egg whites, which just means more of the good part for everyone!
Let’s talk flavor. Add more or less truffle oil depending on your taste. Truffle oil brands really vary in strength of flavor, so be sure to try a little bit first before pouring in the full amount. Then add more if your truffle oil is more mild in flavor. You can also add in more dried herbs, or spice it up with some sriracha. Smoked paprika is also delicious in the filling or as a garnish.
Want to really take these to next-level decadence? Top with chopped smoked salmon or a tiny spoonful of caviar.
These truffle deviled eggs are both dairy-free and gluten-free, so keep this recipe in mind when you have friends with dietary restrictions coming over. They are low-carb too!
Love deviled eggs with unique flavors? You must try these Crab Deviled Eggs and these Hoppy Buffalo Deviled Eggs next.
Other Delicious Appetizers
Now the question of what to serve with deviled eggs. I love to pair these with a full appetizer spread—try pairing with Smoked Salmon Canapés and a little bowl of warm Marinated Olives, or see our Appetizer archive for more ideas.
If you try this Truffle Deviled Eggs recipe, we would love to hear from you! Please rate this recipe and leave a comment below—your feedback is invaluable to us.
And please follow along on Instagram, Pinterest, and Facebook or subscribe to our newsletter. We’d love to inspire you with more delicious, healthy, and seasonal recipes!
📖 Recipe
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Truffle Deviled Eggs
Equipment
Ingredients
- 7 large hard-boiled eggs
- 3 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- ¼ teaspoon herbes de Provence
- ⅛ teaspoon truffle salt
- ⅛ teaspoon white pepper
- 1 ½ teaspoons white truffle oil
- Chopped dill to garnish
Instructions
- Peel eggs, then halve them lengthwise.
- Carefully scoop out yolks, and put into a medium mixing bowl.
- Move egg whites to a serving platter, discarding 1 or 2 if they have ripped.
- Mash yolks with fork, then stir in rest of the ingredients, except for the garnish.
- When the mixture is smooth, scrape into a pastry bag fitted with an open star piping tip.
- Pipe into the egg white shells, filling generously.
- Garnish with chopped dill.
Notes
Refrigerate leftovers in an airtight container for up to 3 days—and they are best eaten within 2 days. Freezing is not recommended. Recipe Tips:
To hard boil eggs, place eggs in a saucepan and cover them with cold water by at least an inch. Bring them to a hard, rolling boil, then turn off the heat, cover, and let stand for 10 minutes. Use a slotted spoon to transfer them to a bowl of ice water for 5 minutes. Or, buy a 7-egg Dash Egg Cooker like I have! Let’s talk flavor. Add more or less truffle oil depending on your taste. Truffle oil brands really vary in strength of flavor, so be sure to try a little bit first before pouring in the full amount. Then add more if your truffle oil is more mild in flavor. You can also add in more dried herbs, or spice it up with some sriracha. Smoked paprika is also delicious in the filling or as a garnish. Want to really take these to next-level decadence? Top with chopped smoked salmon or a tiny spoonful of caviar.
Nutrition
Instagram Users: Now that you've made this deviled eggs with truffle oil recipe, tag us @vanillabeancuisine or #vanillabeancuisine because we’d love to see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
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