Save Recipe Print
Total:
1 hr
Prep:
15 min
Inactive:
25 min
Cook:
20 min
Yield:
12 deviled eggs
Level:
Easy
Total:
1 hr
Prep:
15 min
Inactive:
25 min
Cook:
20 min
Yield:
12 deviled eggs
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Place the eggs in a pot and cover with tap water. The level of the water should be about 1 inch above the eggs.

Bring the pot to a boil and COVER!!!! And turn off the heat and let sit for 13 minutes-EXACTLY!!!!!

Uncover and run the eggs under cold water if using right away or refrigerate until ready to use.

Peel the eggs and cut in half lengthwise. Remove the yolks from the whites. Mash the yolks with a fork. Add the mayonnaise, truffle oil, cayenne and truffle peelings.

Whip until very light and fluffy. *If you want a little more truffle flavor add a little more truffle oil. Proceed with caution, it is very easy to over truffle.

Spoon or pipe the yolk mixture into the whites. Sprinkle with chopped chives. If piping, fill the pastry bag with the egg mixture then cut the tip of the bag off to form a hole about 1/4-inch in diameter. Pipe the mixture into the egg white halves.

More from:

Easter

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Katie's Deviled Eggs

Recipe courtesy of Bobby Flay|Katie Lee

Eggs Over Easy

Recipe courtesy of Alton Brown

Baklava

Recipe courtesy of Michael Symon

Greek Potatoes with Lemon Vinaigrette

Recipe courtesy of Bobby Flay

Truffled Deviled Eggs

Recipe courtesy of Anne Burrell

Truffled Deviled Eggs

Recipe courtesy of Anne Burrell

Smoked Salmon Deviled Eggs

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.