Truffled Deviled Eggs – a delicious recipe with eggs, mayonnaise, mustard, freshly grated Parmigiano-Reggiano cheese, Salt, Freshly ground pepper. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Place eggs and water to cover in a saucepan; bring to a boil. Remove from heat, and let stand, covered, 10 minutes. Drain eggs, and rinse with cold water for several minutes. Peel eggs, and cut in half lengthwise.
2
Place 6 egg halves (including whites) and all additional egg yolks in a food processor. Add mayonnaise, mustard, and 1/4 cup grated cheese; blend well. Add salt, pepper, and, if desired, truffle oil. If too thick, add olive oil (or more truffle oil if you want a stronger flavor), 1/2 teaspoon at a time, to desired consistency.
3
Place mixture in a pastry bag with a plain or star-shaped tip (or a small zip-top plastic bag with a corner cut out), and pipe mixture into remaining egg halves. Garnish, if desired.
617
kcal
Calories
50
g
Fat
3
g
Carbs
41
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 9 ingredients. The key ingredients include: 12 large eggs, 1/3 cup mayonnaise, 2 teaspoons Dijon mustard, 1/4 cup freshly grated Parmigiano-Reggiano cheese, 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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