Truffled Deviled Eggs

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I used only 1/2 a cup and it was fine - and I am a mayo freak! The idea is superb but expensive to implement. I skipped the black truffles and put chives and parsley inside to give it the flecks Anne likes. Very sophisticated and delicious with a little tweak. I'm a HUGE Anne fan, but this one was a little too far off to get 5 stars in my opinion...

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I used truffle oil (porcini mushroom and Truffle with Shrimp (salad shrim both in and as garnish, chipolte peper (Spice House, lime juice and cilantro to a devil egg recipe as an experiment boy was it great. This deviled egg receipe would have been the easier one to start with for maiking the Shrimp deviel eggs with or even just doing truffled deviled eggs. Thanks.

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We have truffle oil left over from a previous recipe and have been experimenting with ways to use it. When I saw this show recently, I thought "of course!" It was great, and Anne's no-fail method for perfect hard boiled eggs worked like a charm. Definitely would recommend adding the oil carefully and to taste. Leftover filling? Try over asparagus or pasta or add more chopped eggs and have a nice egg salad.

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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.

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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.

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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.

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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!

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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 :-

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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!

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I love Anne and was excited to make this. I made these for a New Year's Eve party. I was pretty disappointed in it. The truffles were expensive and didn't enhance it much, if at all. The truffle oil is very overpowering, so don't use as much as the recipe calls for. I would start with 1/2 and taste till you get where you want. The mayo was WAY TOO MUCH. If you try making this, I would cut the filling down to about 1/8 of what this says to make. I have a bowl of the filling I have to figure out what to do with. I plan on trying potato salad with it. The eggs did cook beautifully. Anyway, the flavor could be good with less truffle oil, less mayo and no truffles.