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Truffle Deviled Eggs

Truffle Deviled Eggs
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Truffle Deviled Eggs combine the classic creamy texture of traditional deviled eggs with the luxurious, earthy aroma and flavor of truffle oil. Quick and easy to prepare in under 30 minutes, this elegant appetizer is perfect for entertaining, brunches, or a gourmet snack, showcasing a simple yet sophisticated twist on a favorite bite-sized treat.

Ingredients

Scale

Eggs

  • 6 large eggs, hard-boiled and peeled

Filling

  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 to 2 teaspoons truffle oil (adjust to taste)
  • Salt, to taste
  • Black pepper, to taste

Garnish (optional)

  • Fresh chives or parsley, finely chopped
  • Smoked paprika (optional)

Instructions

  1. Hard boil the eggs: Place large eggs in a single layer in a pot and cover with cold water by an inch. Bring to a boil, then cover and remove from heat—let sit for 12 minutes. Transfer eggs to ice water to cool completely; this makes peeling easier.
  2. Peel and halve the eggs: Gently crack the shells and peel the eggs under cold running water to avoid tearing the whites. Slice the eggs lengthwise to expose the bright yolks for filling preparation.
  3. Prepare the truffle filling: Carefully scoop out the yolks into a bowl. Mash them with mayonnaise, Dijon mustard, salt, pepper, and a generous drizzle of truffle oil until smooth and creamy. Adjust seasoning to taste.
  4. Fill the egg whites: Use a spoon or piping bag to neatly fill each egg white half with the truffle yolk mixture. Aim for a clean, elegant presentation.
  5. Garnish and serve: Sprinkle freshly chopped chives or parsley on top for color and freshness. Optionally, dust lightly with smoked paprika for visual contrast and subtle flavor. Chill before serving for best taste.

Notes

  • Use older eggs for easier peeling.
  • Add truffle oil gradually to avoid overpowering the flavor.
  • Use a piping bag for a professional finish.
  • Taste and season filling incrementally to avoid oversalting or overpeppering.
  • Refrigerate for at least 30 minutes before serving to let flavors meld.
  • Store leftovers covered in a single layer in the fridge for up to 2 days.
  • Avoid freezing deviled eggs as texture may suffer.
  • Serve cold or at room temperature; avoid reheating.

Nutrition

Keywords: truffle deviled eggs, deviled eggs, appetizer, truffle oil, easy party snack, elegant appetizer, gluten free, brunch recipe

Find it online: https://marybaking.com/truffle-deviled-eggs/