These deviled eggs are the perfect snack for an appetizer or brunch alike. They’re “poppable” bites taken to a whole new level with the addition of truffle mayo and dusted with parmesan cheese.
Today, I’m putting on my best dress, pouring some bubbly, and pretending I’m fancy with truffle deviled eggs, garnished with Parmigiano and fresh chives. These eggs not only taste delicious, but they’re absolutely beautiful to serve to guests when entertaining.
What are Deviled Eggs?
Deviled eggs are a staple hors d’oeuvre for a special brunch or dinner made from Hard Boiled Eggs, halved and filled with a creamy, tangy yolk mixture. These bite-sized delights get their flavor from a touch of sour cream, mustard, and of course in this recipe, truffle mayo to take them to the next level. Easily customizable, these deviled eggs are a total crowd-pleaser for both kids and adults.
Deviled Egg Ingredients
- Large eggs – This goes without saying!
- Truffle mayo – Truffle adds an earthy, indulgent twist. You can also use regular mayo and use truffle oil to substitute. If you want to skip the truffle entirely, no problem! You can use regular mayo.
- Sour cream – Sour cream adds the creamy tang that perfectly complements the mustard.
- Dijon mustard – Dijon mustard is a staple in deviled eggs.
- Chives, to garnish – Chives add a pop of green and a mild, complementary onion flavor.
- Parmigiano-Reggiano (or parmesan), to garnish – It’s not only beautiful but finely grated parmesan adds salty, nutty flavor that goes so well with the truffle.
How to Cook Eggs for Deviled Eggs
The most important step for the best deviled eggs is perfecting the hard boil. Follow these steps for the perfect hard-boiled eggs. Hint…the magic number is…12!
- Boil: Bring a large pot of water to a gentle boil. Use a big spoon to quickly lower eggs into the water. Immediately set the timer for 12 minutes. Keep water at a gentle boil.
- Ice bath: Prepare a bowl of ice water. Once the timer goes off, quickly drop the eggs into the ice bath to stop the cooking process.
- Crack: Let eggs chill for at least 10 minutes. Crack shells.
How to Make Deviled Eggs
Full instructions in the recipe card; this is just an outline!
- Hard boil.
Bring a large pot of water to a boil, lower eggs gently into the water, and set a timer for 12 minutes. Once boiled, immediately drop eggs into an ice bowl. Let rest for at least 10 minutes and then crack shells!
- Slice.
Cut hard-boiled eggs in half, remove yolks and place in the bowl of a mixer (or a separate bowl if using a hand mixer or mixing by hand!)
- Add.
Set whites aside. In the bowl with the yolks, add Dijon, truffle mayo, sour cream, and salt.
- Stir.
Stir in mixer on medium speed until whipped. Taste and adjust if necessary.
- Pipe.
Scoop yolk mixture into a piping bag, or a gallon or quart plastic bag, and pipe yolks into whites in a spiral motion.
- Serve.
Sprinkle deviled eggs with finely grated Parmigiano, snipped chives, and cracked black pepper.
Make Ahead and Storage
You can make deviled eggs 24 hours in advance of serving, covering lightly with plastic wrap to not squish the eggs.
Store deviled eggs in the fridge, letting sit at room temperature about 30 minutes before serving.
Deviled eggs will last up to 3 days in the fridge but will begin losing freshness after 24 hours.
Recipe Variations
Not into truffle? While the basic recipe typically includes ingredients like mayonnaise, mustard, and paprika, there are countless variations and flavor combinations you can explore. Here are some different flavors of deviled eggs you can try:
- Classic Deviled Eggs: Made with regular mayonnaise, Dijon mustard, a pinch of paprika, salt, and pepper.
- Bacon and Cheddar Deviled Eggs: Add crumbled bacon and shredded cheddar cheese to the filling.
- Smoked Salmon Deviled Eggs: Incorporate chopped smoked salmon into the filling and top with fresh dill for a brunch twist.
- Ranch Deviled Eggs: Mix in ranch dressing or instead of mayo or ranch seasoning mix for a tangy and herby flavor.
- Sriracha Deviled Eggs: Turn up the heat with sriracha sauce or chili paste in your filling.
- Dill Pickle Deviled Eggs: Add chopped dill pickles or relish into the filling for a tangy and crunchy texture.
More Egg Recipes You’ll Love!
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
Instructions
- 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.
- 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!).
- 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 at room temperature.
