Truffle Oil Deviled Eggs: An Elegant Twist on a Classic Appetizer

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.

Deviled eggs made with truffle oil

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

  1. Hard-boil eggs using your preferred method. Cool peeled eggs in cold water to bring the temperature down.
  2. Peel eggs and slice them in half lengthwise, from tip to bottom.
  3. Gently squeeze the yellow yolks from each egg half and place them in a medium mixing bowl.
  4. Arrange the empty egg whites on a plate, cut side up.
  5. 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.
  6. Stir the mixture while mashing the egg yolks to combine all ingredients thoroughly.
  7. Continue stirring until the egg mixture is smooth and creamy.
  8. Fill the egg whites by spooning the egg yolk mixture into each egg white cavity.
  9. Alternatively, transfer the filling to a piping bag and pipe decoratively into the egg whites for a more elegant presentation.
  10. Garnish with fresh herbs or a light sprinkling of paprika if desired.
two small trays of truffle deviled eggs

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
Deviled eggs made with truffle oil

Truffle Deviled Eggs

An elegant twist on classic deviled eggs, featuring luxurious truffle flavor that will impress your guests while requiring minimal effort.
5 from 8 votes
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Course: Appetizer
Cuisine: American
Keyword: how to make truffle deviled eggs, Truffle deviled eggs
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 12
Calories: 176kcal

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

Calories: 176kcal | Carbohydrates: 0g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 192mg | Sodium: 208mg | Potassium: 63mg | Sugar: 0g | Vitamin A: 270IU | Calcium: 26mg | Iron: 0.6mg

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.

About Stephanie Manley

Stephanie Manley is the creator of CopyKat.com. She has been recreating copycat recipes since 1995. Learn more about Stephanie Manley.

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Reader Interactions

Comments

  1. Wendy

    5 stars
    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!

5 from 8 votes (1 rating without comment)

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