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cold_biteEasyAmerican

Truffle Deviled Eggs

Classic deviled eggs elevated with truffle oil and chives - familiar made luxurious

⏱️ Prep: 30min🍳 Cook: 10min⏰ Total: 40min👥 Serves: 24🌡️ cold
✓ gluten-free✓ keto✓ low-carb
⚠️ Contains: 🥚 Egg, 🫘 Soy

Ingredients

  • 12 largeeggs
  • 0.33 cupmayonnaise
  • 1 tspDijon mustard
  • 1 tspwhite truffle oil
  • 0.25 tspkosher salt
  • 0.125 tspwhite pepper
  • 2 tbspfresh chives(finely minced)
  • flaky sea salt(for finishing)

📝 Make Ahead

Can be made up to 24 hours ahead. Store covered in refrigerator.

Instructions

  1. Place eggs in single layer in saucepan, cover with cold water by 1 inch
  2. Bring to boil over high heat, remove from heat, cover, let stand 10 minutes
  3. Transfer eggs to ice bath for 5 minutes
  4. Peel eggs under cool running water
  5. Halve eggs lengthwise and remove yolks to bowl
  6. Mash yolks until no lumps remain
  7. Mix in mayonnaise, mustard, truffle oil, salt, and pepper until smooth
  8. Fold in most of the chives, reserving some for garnish
  9. Transfer filling to piping bag with star tip
  10. Pipe filling into egg white halves
  11. Garnish with remaining chives and tiny pinch of flaky salt
  12. Refrigerate until serving

💡 Pro Tips

A little truffle oil goes a long way - don't overdo it. Use white truffle oil for its more delicate flavor. Steam eggs for 12 minutes instead of boiling for easier peeling. Press yolks through a fine sieve for silkiest texture. The flaky salt garnish is important - it adds crunch and sparkle.

📜 History

Deviled eggs have graced party tables since Roman times, but the truffle oil addition transforms the humble appetizer into something worthy of New Year's Eve. The earthy, luxurious aroma of truffle oil elevates familiar flavors without changing the essential character of the dish.

🍸 Pairs Well With

Also pairs well with:

champagneproseccovodkawhite-wine