Recipe courtesy of Nadia G
and
Nadia G
Recipe courtesy of Nadia G
and
Nadia G
Watch how to make this recipe.
Truffle Deviled Eggs
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- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Inactive: 30 min
- Cook: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 175
- Total Fat
- 15 g
- Saturated Fat
- 3 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 9 g
- Cholesterol
- 283 mg
- Sodium
- 199 mg
- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Inactive: 30 min
- Cook: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 175
- Total Fat
- 15 g
- Saturated Fat
- 3 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 9 g
- Cholesterol
- 283 mg
- Sodium
- 199 mg
Ingredients
Directions
- Fill a pot with 8 cups water, add the eggs and bring to a simmer. Cover and simmer over medium heat for 13 minutes. Remove the eggs and soak in cold water for about 30 minutes. Peel the eggs.
- To make the deviled eggs, split the eggs lengthwise. Remove the yolks and place them in a mixing bowl. Add the mayonnaise, paprika, truffle salt, some pepper and the hot sauce and mix vigorously. Taste. Add a pinch more truffle salt if desired. Place the mixture into a piping bag fitted with a star tip or cut the end of a plastic storage bag and pipe the egg mixture back into the awaiting egg whites.
- Garnish with more paprika, the chives and some freshly ground pepper.
