Truffled Deviled Eggs

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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!

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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.

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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!!!!

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Regarding the mayonnaise: Anne makes these eggs on her "Secrets to Piccolini" episode and does indeed add one and a half cups of mayonnaise! If I'm doing my math right, that's 1 ounce of mayo per half-egg serving or 2 tablespoons of mayo. It looked VERY creamy on camera. Of course, the mayo is easily adjusted, but it would be interesting to hear Anne's rationale here.

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Fabu! However, I would add minced sautéed mushrooms on to, just a half teaspoon, that were sauteed with shallots. Serve with crossed garlic chives. There is a restaurant in Bellevue, WA that serves them exactly like that and they are to DIE for!

I do believe the recipe means tablespoons re mayonnaise, not cups. Way too much.,

To find Truffle oil, and I recommend the white truffle oil, just research it on the Web, or Whole Foods carries it.

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I agree with SabSue in Orlando -- if you look at other recipes for deviled eggs there is little mayonnaise. It must be an error 1 1/2 tablespoons not cups of mayonnaise. The photo shows yellow filling -- not the color you get with six yolks and 1 1/2 cups of mayo!

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Also, I wonder if Anne's recipe is more like Oeufs Mayonnaise, which they do in France. They're much more mayonnaisey than anything I've ever had in the US, and it's usually homemade mayo. My American palate likes the more yolky filling, though.

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I can never find truffle oil

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The method for cooking the eggs is right on. 3/4 Mayo worked for me. Only had truffle oil, no shavings. I was not wowed by the truffle oil, but that's probably b/c it was not a real truffle oil. Turns out there are different types & most are just chemical concoctions, not made from actual truffles. Read the label! If it says "truffle aroma", that's a cheap chemical imitation. It's still good, but not the real thing. It should say oil & truffles.

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After making these eggs, I thought maybe there was a typo in the recipe. There was simply too much mayo in the eggs. I used the truffle oil, which is amazing, and skipped the truffle shavings and added chives. I will make these again, but will use maybe 1.5 tbs of mayo instead of the 1.5 cups. Also they were missing some zip, so I will experiment with mustard, vinegar, etc. until I get it right!