Truffle Deviled Eggs Recipe
For an elegant twist on everyone's favorite party appetizer, these gourmet truffle deviled eggs are absolutely divine. With a custardy, creamy yolk filling flavored with rich, earthy truffle oil, these bite-size snacks are guaranteed to make your guests swoon.
How to Make the Best Truffle Deviled Eggs
These gourmet truffle deviled eggs bring an air of sophistication to any gathering. The classic combination of creamy, custardy egg yolk filling meets the earthy, luxurious flavor of truffle oil, transforming a humble appetizer into an elegant showstopper. Perfect for fancy dinner parties, holiday gatherings, or any occasion that calls for an impressive bite-sized treat.
The beauty of this recipe lies in its simplicity and the quality of its ingredients. While the ingredient list is short, each component plays a crucial role—the truffle oil is the star, providing that distinctive earthy richness that elevates these deviled eggs far beyond the ordinary. The combination of Dijon mustard and white wine vinegar adds subtle tang and depth, while the mayonnaise creates the perfect creamy base.
Whether you’re piping the filling with a pastry bag for a picture-perfect presentation or simply spooning it in for a more casual look, these truffle deviled eggs are guaranteed to impress your guests and leave them asking for the recipe.
Truffle Deviled Eggs
For an elegant twist on everyone's favorite party appetizer, these gourmet truffle deviled eggs are absolutely divine. With a custardy, creamy yolk filling flavored with rich, earthy truffle oil, these bite-size snacks are guaranteed to make your guests swoon.
Ingredients
Main
Instructions
Preparation
- Fill a large pot with enough water so that it comes about 1 inch below an inserted steamer basket. Bring the water to a boil. Place the eggs in a single layer in the steamer basket, cover and steam for 15 minutes.
- Using tongs, remove the eggs from the steamer basket and lightly crack the egg in a few places before placing them in an ice bath, which is a large mixing bowl filled with cold water and ice. Let the eggs sit in the ice bath for 10 minutes.
- Peel the eggs and rinse them with cold water. Slice the eggs in half length-wise. Remove the egg yolks and reserve. In between each slice, wipe the knife with a damp towel to keep the egg whites clean.
Assembly
- Place the egg yolks in a food processor with the mayonnaise, truffle oil, Dijon mustard, white wine vinegar, salt and pepper. Blend until smooth. Alternatively, you can mash the egg yolks with a fork or use an electric mixer.
- Spoon the egg yolk mixture into a pastry bag with the open star tip. Pipe the filling into each egg white half. Use a spoon to fill the egg whites if you don't have a pastry bag. If desired, garnish with fresh parsley. Enjoy!
Notes
- For a hard boiled method instead of steaming, simply place eggs in a pot, cover with cold water, bring to a boil, remove from heat, cover, and let sit for 12-14 minutes before transferring to an ice bath.