Truffled Deviled Eggs

Recipe courtesy Anne Burrell

Show: Secrets of a Restaurant ChefEpisode: The Secret to Piccolini

Rated: 4 stars out of 5Rate itRead users' reviews (9)

RECIPE
COMMENTS & REVIEWS(9)

Cook Time:
20 min
Level:
Easy
Yield:
12 deviled eggs

Times:

Prep: 15 min
Inactive Prep: 25 min
Cook: 20 min
Total:: 1 hr 0 min

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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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Comments & Reviews

recipe Truffled Deviled Eggs
gretchen san mateo, CA 10-15-2009
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mix with chipotle
Rated: 5 stars out of 5

The smooth truffle oil is too rich, but it balances out when you add chipotle. Just add a drop at a time and taste. I... tasted so much I got sick of it. It was awesome though, and a big hit. The cooking time for the eggs did not work for me. All of the eggs were not peeling and I kept hacking away at the skin to ruin all of my eggs. I almost gave up, but my husband was determined to have this awesome filling so he went out and got me a dozen more eggs. The we just cooked the crap put of them and they peeled fine. Good thing we made this for a party the next day. I found white truffle oil for 7 bucks at Tj max and it was great. Read more
recipe Truffled Deviled Eggs
Patricia Overland Park, KS 08-10-2009
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Very Disappointed
Rated: 2 stars out of 5

After seeing Anne make this recipe, I was very excited to try this recipe, so I made it for a party. What a disappointment.... I decided not to spend the $45 dollars for black truffle peelings and just use the truffle oil called for in the recipe It proved to be overpowering; thank goodness I didn't add the black truffle peelings afterall. I also used only 1 cup of mayonnaise instead of 1.5 cups called fo, after seeing how fluid the filling was became. Not happy that my friends gave me a thumbs down on this one. Save your money and your time on this one.Read more
recipe Truffled Deviled Eggs
Phillip Portland, OR 07-09-2009
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Decadent and delicious with a modification
Rated: 3 stars out of 5

I thought "of course!" with the addition of truffle oil. Fantastic combination. I put in 1/3 of the mayonnaise though and... even with that much it bordered too much. The recipe calls for too much for my taste and my wife's as well.Read more
recipe Truffled Deviled Eggs
Allyn Knoxville, TN 04-11-2009
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Easy and Sophiisticated
Rated: 5 stars out of 5

What a wonderful way to "dress in your Easter finest!!" These are so easy using the truffle sauce I had ... like the... previous poster. Go easy and add as you taste. YUM ... cannot wait till my family of foodies taste these!Read more
recipe Truffled Deviled Eggs
DIANE Yorktown Heights, NY 03-05-2009
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Simple and Delicious
Rated: 5 stars out of 5

I have made these several times and might not have, since we all know how expensive truffles are, if I didn't have a jar of... truffle sauce. So, I have a tip for Mayra and others who got burned by price and/or dificulty in finding truffles... for about 20 dollars you can get a jar of Salsa Tartufata by Rustichella D'Abruzzo (just google it). Market Hall foods has it. This is a capers size jar which lasts forever since a little goes a long way when it comes to truffles. It is relatively inexpensive (as opposed to truffles) because it is a combo of mushrooms and truffles but, trust me, when you open the jar you'll know it's a great product. Also, it's like a pesto so every time you use it you can add a lilltle ev olive oil on top and it stays for a long time in fridge. The recipe... how can you go wrong with truffles and eggs? They are tastey and wonderful. My kids pop them like junk food! Anne is a supah stahhh :-) Read more
recipe Truffled Deviled Eggs
Jo Rowlett, TX 01-18-2009
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Truly Awesome
Rated: 5 stars out of 5

My daughter and I wanted to make these as soon as we saw them. I checked out the truffles at a local gourmet shop and ouch -... about 52.00 for a jar of shavings, so we winged it. We got some nice truffle oil instead. We used a dozen eggs with the amount of mayo recommended which turned out perfectly. We did add the truffle oil a little at a time, tasting until it was JUST RIGHT. We like spicy here in our home so we added a bit of cayenne and about a teaspoon of freshly grated horseradish. YUM! These were a winner and Anne is our favorite chef to watch! We will be making these again!Read more