Truffle Deviled Eggs
Classic deviled eggs elevated with truffle oil and chives - familiar made luxurious
- 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)
Can be made up to 24 hours ahead. Store covered in refrigerator.
- 1Place eggs in single layer in saucepan, cover with cold water by 1 inch
- 2Bring to boil over high heat, remove from heat, cover, let stand 10 minutes
- 3Transfer eggs to ice bath for 5 minutes
- 4Peel eggs under cool running water
- 5Halve eggs lengthwise and remove yolks to bowl
- 6Mash yolks until no lumps remain
- 7Mix in mayonnaise, mustard, truffle oil, salt, and pepper until smooth
- 8Fold in most of the chives, reserving some for garnish
- 9Transfer filling to piping bag with star tip
- 10Pipe filling into egg white halves
- 11Garnish with remaining chives and tiny pinch of flaky salt
- 12Refrigerate until serving
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.
Deviled eggs with truffle oil represent a 21st-century American pairing of one of the oldest appetizers in culinary history with one of France's most prized ingredients. Stuffed eggs trace to ancient Rome — Britannica confirms precursors in the Roman cookbook Apicius (4th–5th century CE), with the earliest documented stuffed egg recipe from 13th-century Andalusia. The term "deviled" entered British culinary writing in 1786 to describe heavily spiced food. Black and white truffles (Tuber melanosporum and Tuber magnatum respectively) have been prized in French and Italian cooking since antiquity, documented as luxury foods in ancient Rome and in the court cooking of Renaissance Italy. Truffle oil — produced commercially by infusing olive oil with synthetic or natural truffle aroma compounds — was developed as a more affordable truffle product beginning in the 1980s and became widely available to restaurants and home cooks through the 1990s and 2000s. Chefs including Thomas Keller helped popularize the application of truffle oil to "elevated comfort food" preparations, which is precisely what truffle deviled eggs represent: a familiar form given unexpected depth. The earthy, umami-rich truffle note amplifies the fat and richness of the egg yolk filling while the familiar format remains entirely recognizable and welcoming at a party spread.