For an elegant twist on everyone’s favorite party appetizer, these gourmet truffle deviled eggs are absolutely divine with that custardy, creamy yolk filling flavored with rich, earthy truffle oil.
Large eggs Mayonnaise Truffle oil Dijon mustard White wine vinegar Salt and pepper Fresh herbs (for garnish, optional)
Cook the eggs until the yolk center is firm. You can steam them as pictured or hard boil the eggs if you prefer that method (directions for both methods included).
1
Using tongs, remove the eggs and lightly crack them in a few places before placing them in an ice bath. Let the eggs sit in the ice bath for 10 minutes.
2
Peel the eggs and rinse them with cold water. Slice the eggs in half length-wise. Remove the egg yolks and reserve.
3
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 use a fork or hand mixer.
4
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.
5
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.