Recipe courtesy of Anne Burrell
Episode: Party Food
Save Recipe Print
Total:
28 min
Prep:
15 min
Cook:
13 min
Yield:
24 deviled eggs
Level:
Easy
Total:
28 min
Prep:
15 min
Cook:
13 min
Yield:
24 deviled eggs
Level:
Easy

Ingredients

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!

My Private Notes

Add a Note
More from:

Easter

Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Smoked Salmon Deviled Eggs

Recipe courtesy of Ina Garten

Truffled Deviled Eggs

Recipe courtesy of Anne Burrell

Deviled Eggs with Crab

Recipe courtesy of Giada De Laurentiis

Tarragon Deviled Eggs

Recipe courtesy of Claire Robinson

Straight Up Deviled Eggs

Recipe courtesy of Sandra Lee

Bacon and Cheese Deviled Eggs

Recipe courtesy of Family Circle Magazine

Deviled Egg Cake

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories