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American

Truffle Deviled Eggs

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

cold_biteEasyAmerican
Prep30 minCook10 minTotal40 minServes24Tempcold
✓ gluten-free✓ keto✓ low-carb
⚠ Contains: 🥚 Egg, 🫘 Soy
Recipe
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. 1Place eggs in single layer in saucepan, cover with cold water by 1 inch
  2. 2Bring to boil over high heat, remove from heat, cover, let stand 10 minutes
  3. 3Transfer eggs to ice bath for 5 minutes
  4. 4Peel eggs under cool running water
  5. 5Halve eggs lengthwise and remove yolks to bowl
  6. 6Mash yolks until no lumps remain
  7. 7Mix in mayonnaise, mustard, truffle oil, salt, and pepper until smooth
  8. 8Fold in most of the chives, reserving some for garnish
  9. 9Transfer filling to piping bag with star tip
  10. 10Pipe filling into egg white halves
  11. 11Garnish with remaining chives and tiny pinch of flaky salt
  12. 12Refrigerate until serving
Notes
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 & Origin

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.

Cocktail Pairings
Pairs Well With
champagneproseccovodkawhite-wine
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American◆Easy