Have you ever noticed how deviled eggs always disappear first at parties? Something irresistible about these bite-sized morsels makes them a crowd favorite. This truffle version elevates the humble deviled egg to new heights of sophistication, all while requiring minimal effort. The earthy, luxurious flavor of truffle transforms this classic appetizer into something truly extraordinary that your guests will rave about.
Table of Contents
Why This Recipe Works
The creamy egg yolk mixture creates the perfect canvas for truffle flavors to shine. By using both truffle oil and a touch of truffle salt, you achieve a complex flavor profile that tastes far more expensive than it actually is. The classic additions of mayonnaise, pickles, and onion provide a familiar foundation while allowing the star ingredient to take center stage.
Ingredients for this truffled deviled eggs recipe
- Eggs – Form the base of our appetizer with a neutral, protein-rich foundation (12 hard-boiled)
- Mayonnaise – Creates creamy texture and binds the filling ingredients together (3/4 cup)
- Red onion – Adds mild sharpness, depth, and a hint of color to the filling (1 tablespoon minced)
- Prepared mustard – Provides tangy flavor and helps emulsify the mixture (2 teaspoons)
- Truffle oil – Infuses the filling with rich, earthy truffle flavor without needing actual truffles (1 teaspoon)
- Truffle salt – Adds an additional layer of truffle flavor and necessary seasoning (1/4 teaspoon, regular salt works too)
- Dill pickles – Provides a tangy contrast to the rich truffle flavor (2 teaspoons minced)
Step-by-Step Instructions
- Hard-boil eggs using your preferred method. Cool peeled eggs in cold water to bring the temperature down.
- Peel eggs and slice them in half lengthwise, from tip to bottom.
- Gently squeeze the yellow yolks from each egg half and place them in a medium mixing bowl.
- Arrange the empty egg whites on a plate, cut side up.
- To make the filling, add 3/4 cup mayonnaise, 1 tablespoon minced red onion, 2 teaspoons prepared mustard, 1 teaspoon truffle oil, 1/4 teaspoon truffle salt (or regular salt), and 2 teaspoons minced dill pickle to the bowl with egg yolks.
- Stir the mixture while mashing the egg yolks to combine all ingredients thoroughly.
- Continue stirring until the egg mixture is smooth and creamy.
- Fill the egg whites by spooning the egg yolk mixture into each egg white cavity.
- Alternatively, transfer the filling to a piping bag and pipe decoratively into the egg whites for a more elegant presentation.
- Garnish with fresh herbs or a light sprinkling of paprika if desired.
Readers’ Tips
- “I added a small amount of finely chopped chives to the filling and used them as a garnish too. The slight onion flavor complemented the truffle perfectly!” – Sarah
- “Using a mesh strainer to push the yolks through before mixing with other ingredients made the filling incredibly smooth and professional-looking.” – Michael
- “I found that adding a tiny drop of honey helped balance the richness of the truffle oil.” – Jamie
Truffle Deviled Eggs
Ingredients
- 12 hard boiled eggs
- 3/4 cup mayonnaise
- 1 tablespoon minced red onion
- 2 teapoons prepared mustard
- 1 teaspoon truffle oil
- 1/4 teaspoon truffle salt regular salt is ok
- 2 teaspoons minced dill pickle
Instructions
- Hard boil eggs your preferred way.
- Peel eggs and slice the eggs in half. Cut the eggs in half down their length, from tip to bottom.
- Remove the yolks. Gently squeeze the yellow yolk out of the egg. Place the yolks into a medium-sized bowl. Place the eggs on a plate, cut side up.
- Make the filling. In the bowl with the egg yolks add 3/4 cup mayonnaise, 1 tablespoon minced red onion, 2 teaspoons mustard, 1 teaspoon truffle oil, 1/4 teaspoon salt, and the minced dill pickle. Stir to combine. Mash the egg yolks as you stir. Stir until the egg mixture is creamy.
- Fill the egg whites. Fill the eggs by spooning the egg yolk mixture into the egg whites. You can fill a piping bag, and pipe the filling into the egg whites.
- Garnish – if desired. You can garnish with fresh herbs or a sprinkling of paprika if desired.
Notes
Chef’s Notes
For the ultimate presentation, use a piping bag with a star tip to fill your egg whites. This simple technique elevates the appearance from homemade to restaurant-quality with minimal effort. If you don’t have truffle salt, finishing with a light sprinkle of flaky sea salt and a drop of truffle oil works beautifully.Nutrition
Storage and Reheating Instructions
These deviled eggs are best served fresh but can be prepared up to 24 hours in advance. Store the egg whites and filling separately in airtight containers in the refrigerator. Fill just before serving for best results. Not suitable for freezing.
Really really enjoy these on my keto diet.
This dish looks delicious and attractive. I will try to make it. Thanks for sharing the recipe.
For easy to peel eggs, check out the Internet’s IP recipes – you will not be disappointed!
This looks so beautiful and I love the flavors going on. Thanks for sharing!
I’ve always made deviled eggs this way (without the tuffle part) I just recently purchased my first jar of truffle salt, so I’m super excited to try it on this recipe! Also, try cracking your eggs into a cup cake tin and baking at 350 until set. Waaay easier than peeling!
Wendy, I am going to try making eggs your way! Thanks for the tip. I love truffle salt. I like it most on grilled steaks and in mashed potatoes.
Can’t wait to try this recipe!! Deviled eggs are one of everyone’s favorites around my house!
Sounds really good!
Making these for my cocktail party.