Truffled Deviled Eggs

Total Time:
28 min
Prep:
15 min
Cook:
13 min

Yield:
24 deviled eggs
Level:
Easy

Ingredients
  • 12 large eggs
  • 1 cup mayonnaise
  • 2 tablespoons finely chopped black truffle peelings
  • 1 tablespoon truffle oil
  • Pinch of cayenne pepper
  • Chopped fresh chives, for garnish
Directions
Watch how to make this recipe.
  • Put the eggs in a large pot and add enough water to cover by about 1 inch. Bring the pot to boil (BTB), cover and then turn off the heat and let sit for 13 minutes EXACTLY!

  • Drain the eggs and run them under cold water until cool; if you're not using them right away, put them in the fridge.

  • Peel the eggs and cut them in half lengthwise. Remove the yolks. Put the yolks in a small bowl and mash them with a fork. Add the mayonnaise, truffle peeling, truffle oil and cayenne and whip until very light and fluffy.

  • Use a disposable pastry bag (or just buy zip-top bags, fill them and cut off one corner - a very low-tech solution but my favorite kind!) to pipe the yolk mixture into the whites (or just spoon it in). Sprinkle with the chives to serve.

  • Cook's Note: Want to goose up the truffle-y flavor? Add a dash more truffle oil. But proceed with caution: it's very easy to over truffle!


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