Truffle Deviled Eggs

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.

Course Appetizers

Cuisine American

Prep Time 30

Cook Time 15

Total Time 45

Servings deviled eggs

Calories 69kcal

Author Amanda McGrory-Dixon

Equipment

Large pot
Steamer basket
Food processor

Ingredients

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

Instructions

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!

Video

Notes

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.

Nutrition