How to Make Deviled Eggs Recipe (With Truffle!)
These deviled eggs are the perfect snack for any 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.
Servings: 9 eggs
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.
Video
Notes
If you’re making a double batch, I’d boil the eggs in two batches, so you don’t overcrowd them.
Nutrition
Serving: 1egg | Calories: 114kcal | Carbohydrates: 1g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 219mg | Sodium: 94mg | Potassium: 85mg | Fiber: 0.04g | Sugar: 0.2g | Vitamin A: 322IU | Vitamin C: 0.02mg | Calcium: 35mg | Iron: 1mg