For an elegant twist on everyone’s favorite party appetizer, these gourmet truffle deviled eggs are absolutely divine. With a custardy, creamy yolk filling flavored with rich, earthy truffle oil, these bite-size snacks are guaranteed to make your guests swoon. Whether you're hosting a fancy dinner party or festive holiday gathering, you need to put these elegant deviled eggs on your menu — this is one impressive appetizer that will have everyone coming back for more.
Why You’ll Love This Recipe
Puts a unique spin on a classic appetizer: Traditional deviled eggs are almost always the first appetizer to disappear, but just wait until everyone tastes that truffle-flavored filling. You’ll never want to make deviled eggs any other way, and your guests will thank you for it.
Simple yet elegant: With the complex umami flavor, truffle instantly upgrades any recipe. At the same time, we’re talking deviled eggs here, which are known for their simplicity. Gourmet doesn’t have to mean complicated.
Perfect for so many occasions: Celebrating the holidays? These are perfect for your Christmas party and New Year’s Eve. Likewise, they’re a tasty snack for Easter, Mother’s Day, bridal and baby showers, happy hour and any brunch party. This is one recipe you’ll turn to repeatedly, so keep it handy.
Prepare ahead of serving time: Make-ahead dishes always make your entertaining duties so much easier, and deviled eggs are great for that.
Truffle Oil: You can use white truffle oil or black truffle oil. Either works here. If you have access to real truffles, you're more than welcome to use those, but they're expensive and not easy to find.
Eggs: Naturally, we need eggs. Large eggs are standard, and that’s the size we use for this recipe. If possible, use eggs that are at least a week old. Fresh eggs can be a bit trickier to peel.
Mayonnaise: This is what gives deviled eggs that wonderfully creamy texture. I do not recommend substituting Miracle Whip. The flavor is considerably different.
Dijon mustard: I love the spice and tang of Dijon, but you can substitute regular yellow mustard if you don’t have any on hand.
White wine vinegar: This gives us just the perfect kick of acidity to brighten those rich flavors. Alternatively, you can use a little freshly squeezed lemon juice or even apple cider vinegar.
Step 1: We start by cooking our eggs. I prefer to steam my eggs rather than hard boil them. Not only do steamed eggs peel more easily but that gentle heat makes for creamier yolks and more tender egg whites.
To steam the eggs, we fill a large pot with enough water so that it comes about 1 inch underneath a steamer basket. We bring the water to a rolling boil, place the eggs in the steamer basket, cover the pot and let the eggs steam for 15 minutes (photo 1).
Step 2: Using tongs, we move the eggs to an ice bath and let them sit for 10 minutes (photo 2). In addition to chilling the eggs, this makes the egg shells easier to peel. If you're unfamiliar with an ice bath, it's simply a large mixing bowl filled with cold water and ice.
Step 3: Now we remove the eggs from the bowl of cold water, peel them and slice them in half to separate the whites from the yolks (photo 3).
Step 4: With our eggs prepared, we’re ready to make the filling. For this step, we add the egg yolks, mayonnaise, truffle oil, Dijon mustard, white wine vinegar, salt and black pepper to a food processor and blend the mixture until it’s perfectly smooth and creamy (photo 4).
Step 5: All that’s left is to fill our deviled eggs. For an extra pretty presentation, I like to put my egg yolk mixture in a pastry bag with a large open star tip and pipe the filling right into the egg white halves like so (photo 5).
In five easy steps, we now have the ultimate gourmet deviled eggs. To serve, I like to top the egg mixture with fresh parsley for a pretty pop of color. Now enjoy that creamy, decadent goodness.
Make-Ahead and Storage Directions
For make-ahead preparation, here are a few options for you.
- You can steam or hard boil the eggs, peel them and keep them in an airtight container in the refrigerator for up to three days. Cooked eggs will keep in their shells for up to a week, but it’s easier to peel them right after the ice bath.
- Whip up the filling the night before your party and store it in an airtight container in the refrigerator.
- Assemble the deviled eggs up to six hours before your party. In the meantime, keep the filled deviled eggs in an airtight container in the refrigerator.
Truffle oil typically comes in two varieties: white and black. Black truffle oil is stronger and earthier while white truffle oil is more delicate in flavor.
You can use either variety. It comes down to personal preference.
If you don’t have a food processor, you can use a fork to mash the egg yolks, which is the more traditional method. A food processor is my favorite method for making the filling because it whips in air to make an even creamier consistency, but you have to work with what you have. You can still get a smooth consistency with a fork, but it may take a bit more time.
Alternatively, you could even try an electric mixer with a whip attachment. I bet it would work well, and it'd also beat in some air like the food processor.
Instead, you can snip off the end of a large ziplock bag as your piping bag.
Variations and Substitutions
- Use hard-boiled eggs instead of steamed eggs if you don’t have a steaming basket.
- Add a couple tablespoons of softened butter to the deviled egg filling for extra decadence. This is an old Julia Child trick.
- Substitute truffle oil for another flavored oil.
- Get creative with additional garnishes — for instance, a smidge of caviar for when you feel extra fancy or some crumbled bacon on top for a smoky touch. You can also use other herbs, such as fresh chives.
- Enhance the truffle flavor and use truffle salt instead of table salt.
Lightly crack the egg on the countertop a few times before the ice bath: As the eggs go into the ice bath, the water gets under the shell to make for even easier peeling.
Clean the knife with a damp towel after slicing: Otherwise, you may get pieces of yolk on the outside of your egg whites.
Run the eggs under water after peeling: This helps remove tiny bits of shell that your eye may not catch.
Easily transport using a muffin pan: If you’re bringing these truffled deviled eggs to a party, you can place each egg in a mini muffin pan, and then cover the pan with plastic wrap. This recipe makes 24 deviled eggs, so you’ll need either a large muffin pan or two standard pans.
To start your party off with a beer, pair these eggs with a bière de garde. You’ll love how that earthy truffle oil pairs with the herbal notes of the beer. Plus, bière de gardes typically have a relatively high carbonation to cut through that rich filling.
If you prefer wine, try a pinot noir. Just like the truffle oil, pinot noir is known for those terroir notes, so they complement each other nicely.
Or perhaps you'd like a mixed drink to go with this fancy hors d'oeuvre at a cocktail party. In that case, my French 76 is perfect. The lemon adds a nice brightness to elevate the truffle essence, and those delightful bubbles keep your palate refreshed.
When you need a gourmet party snack, I hope you try these truffle deviled eggs. With that savory, custardy filling, you and your guests will love every bite.
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Truffle Deviled Eggs
- Large pot
- Steamer basket
- Food processor
- 12 large eggs
- ½ cup mayonnaise
- 1 tablespoon truffle oil
- 2 teaspoons Dijon mustard
- 2 teaspoons white wine vinegar
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Fresh parsley for garnish, optional
- Fill a large pot with enough water so that it comes about 1 inch below an inserted steamer basket (See notes if you prefer to hard boil your eggs). Bring the water to a boil. Place the eggs in a single layer in the steamer basket, cover and steam for 15 minutes.
- Using tongs, remove the eggs from the steamer basket and lightly crack the egg in a few places before placing them in an ice bath, which is a large mixing bowl filled with cold water and ice. Let the eggs sit in the ice bath for 10 minutes.
- Peel the eggs and rinse them with cold water. Slice the eggs in half length-wise. Remove the egg yolks and reserve. In between each slice, wipe the knife with a damp towel to keep the egg whites clean.
- Place the egg yolks in a food processor with the mayonnaise, truffle oil, Dijon mustard, white wine vinegar, salt and pepper. Blend until smooth. Alternatively, you can mash the egg yolks with a fork or use an electric mixer.
- Spoon the egg yolk mixture into a pastry bag with the open start tip. Pipe the filling into each egg white half. Use a spoon to fill the egg whites if you don't have a pastry bag. If desired, garnish with fresh parsley. Enjoy!
- If you prefer to hard boil your eggs, place them in a large pot with 8 cups cold water and ¼ cup distilled white vinegar. Bring the water to a boil. Cover, turn off heat and let the eggs sit for 12 minutes. Proceed with the rest of the recipe.
- For make-ahead preparation, you can steam or hard boil the eggs, peel them and keep them in an airtight container in the refrigerator for up to three days. Whip up the filling the night before your party and store it in an airtight container in the refrigerator. Assemble the deviled eggs up to six hours before your party. In the meantime, keep the filled deviled eggs in an airtight container in the refrigerator.
- You can use black or white truffle oil. Black truffle oil has a stronger, earthier flavor while white truffle oil is more delicate in flavor.
- If you don't have a pastry bag, you can use a large ziplock bag or simply spoon the filling into the egg halves.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.