Photo: Truffled Deviled Eggs Recipe
Ingredients
- 6 eggs
- 1 1/2 cups mayonnaise
- 1 tablespoon truffle oil
- Pinch cayenne pepper
- 2 tablespoons finely chopped black truffle peelings
- Chopped chives, for garnish
- Special Equipment: Disposable pastry bag
Directions
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.
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By kimsoflorida
on December 01, 2011
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OUTSTANDING! Cut the mayo back to 1/2 or 3/4 cup. This was the first time I used both the truffle shavings and the truffle oil and it was amazing. Made this for 10 people at Thanksgiving and everyone loved it. I am making them again this weekend!
By bluesix21_10032008
Los Angeles, CA
on November 24, 2011
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God this site can be frustrating to use! The mayo amount in this recipe is CLEARLY wrong. When I pulled the recipe up, an identical dupiicate from Anne came up in the website's 'recommended similar recipes' section. This recipe is apparently one she did as a feature for Food Network Magazine. Everything is the same except she only uses 3/4 cup mayo and 1 tablespoon of truffle shavings.
I made the recipe using 1/2 cup and it seemed to work fine so I would use 1/2 to 3/4 cup as needed. The truffle shavings honestly don't add much and I would skip them unless you have them already and just want to use them up. Most of the truffle flavor comes from the oil so find a truffle oil you already like the taste of before adding it to this dish. When I make these for parties I only add truffle oil to the last half because among my friends at least half don't care for it.
By heatseats
Florida
on October 07, 2011
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Ugh, this was my first taste of truffle and as much as i wanted to love this...i didn't. I can't imagine using a tablespoon of the oil for so few eggs- i think i used MAYBE a teaspoon for 7 eggs and it was strong!!! Not to mention i used more ingredients for it to jive with my palate- dijon mustard, lemon juice and a dash of worcestershire. I guess truffle is a little too "musky" for me....sigh!!!!
Read all 22 reviews