Truffle Deviled Eggs
These Truffle Deviled Eggs combine everything you love about creamy deviled eggs with the earthy, decadent taste of white truffles.
Servings: 6
Calories: 148kcal
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
Storage Tips:
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.
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
Calories: 148kcal | Carbohydrates: 1g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 221mg | Sodium: 236mg | Sugar: 1g
