Truffle Deviled Eggs

I’m putting on my best dress, pouring some bubbly, and pretending I’m fancy with truffle deviled eggs, dusted with parmigiano and fresh chives. Not only will these eggs make you feel fancy, but they’re absolutely beautiful as an hors d’oeuvre for entertaining (it took me a solid 5 minutes of Googling to find the correct spelling of that word).

Also – no one will judge you for eating a plate of these on your own too…

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!

Makes: 9 stuffed deviled eggs (how I like them!) or 12 small deviled eggs

Prep time: 35 minutes

Cook time: 25 minutes (includes egg ice bath time)

Total time: 1 hour

The Ingredients

12 large eggs

2 tablespoons truffle mayo (or 2 tbsps. regular mayo + 1-2 teaspoons good quality truffle oil)

1 tablespoon sour cream

½ tablespoon Dijon mustard

Handful finely chopped chives, to garnish

Handful finely grated Parmigiano-Reggiano (or parmesan), to garnish

Salt & pepper

The Steps

For hard-boiled eggs: bring a large pot of water to a boil. When the water reaches a boil, bring water to a steady simmer. Use a large slotted spoon to lower eggs gently into the water. When all eggs are in the water, set a timer for 12 minutes.

TIP: if you’re making a double batch, I’d boil the eggs in two batches so you don’t overcrowd them.

Cover pot and keep water at a gentle simmer so you hear eggs gently clanking against the bottom of the pot (usually on medium heat).

Make a cold water ice bath, and use a slotted spoon to submerge eggs into the bath right at 12 minutes. Let eggs chill for 10-15 minutes.

Tap eggs on a plate or the counter to peel and remove egg shells from each egg, rinsing under cold water to make sure all shells are gone.

Slice hard-boiled eggs in half. Use a teaspoon to remove yolks and place yolks in the bowl of a mixer (or a separate bowl if using a hand mixer or mixing by hand!).

TIP: see my step-by-step video below for easy tips on how to remove the yolks from the whites!

For filling: Set whites aside. In the bowl with the yolks, add Dijon, truffle mayo (or mayo + truffle oil to taste), sour cream and salt. Stir on medium speed until whipped in texture, about 1-2 minutes, scrapping down the sides of the bowl as needed. Taste mixture for desired amount of truffle (every truffle mayo and truffle oil is different!).

To pipe: Scoop yolk mixture into a piping bag, or a gallon or quart Ziploc bag (snipping corner off).

Pipe yolks into whites in a spiral motion, working your way from the outside in. I like large deviled eggs, so I only fill 9 out of the 12 whites, but you can make the deviled eggs as big or small as you’d like!

To serve: Sprinkle deviled eggs with finely grated parmigiano, snipped chives, and cracked black pepper.

Serve room temperature.

To store: store, covered, in the refrigerator for up to 3 days, letting sit out on the counter for 25 minutes before serving.

The Steps with Video

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!

YouTube video

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