Truffled Deviled Eggs – a delicious recipe with eggs, mayonnaise, truffle oil, cayenne pepper, black truffles, chives. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Place the eggs in a pot and cover with tap water. The level of the water should be about 1 inch above the eggs.
2
Bring the pot to a boil and COVER! And turn off the heat and let sit for 13 minutes-EXACTLY!
3
Uncover and run the eggs under cold water if using right away or refrigerate until ready to use.
4
Peel the eggs and cut in half lengthwise. Remove the yolks from the whites. Mash the yolks with a fork. Add the mayonnaise, truffle oil, cayenne and truffle peelings.
5
Whip until very light and fluffy.
6
Spoon or pipe the yolk mixture into the whites. Sprinkle with chopped chives. If piping, fill the pastry bag with the egg mixture then cut the tip of the bag off to form a hole about 1/4-inch in diameter. Pipe the mixture into the egg white halves.
867
kcal
Calories
86
g
Fat
4
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 eggs, 1 1/2 cups mayonnaise, 1 tablespoon truffle oil, 1 pinch cayenne pepper, and more.
Yes, Truffled Deviled Eggs falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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