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Truffle Deviled Eggs Recipe
These elegant, creamy Truffle Deviled Eggs are a luxury egg appetizer that turns simple hard-boiled eggs into the star of any party tray—rich, savory, and ready ahead of time for effortless entertaining.
What Makes This Truffle Deviled Eggs Recipe So Special
This Truffle Deviled Eggs Recipe takes the beloved classic and dresses it up with velvety yolks, a touch of mayonnaise and Dijon, and just enough truffle flavor to feel fancy without overwhelming the egg. It’s the kind of truffle egg appetizer that feels at home on a holiday buffet, a wedding shower table, or a casual Friday night with a glass of bubbles.
I’m in my 50s now, and I’ve learned a thing or two about feeding a crowd without making myself miserable in the process. Deviled eggs have always been my trusty go-to, but the first time I tasted truffle deviled eggs at a little wine bar in Chicago, I thought, “Well, there goes my plain deviled egg recipe.” The combination of soft, creamy truffle filling and that familiar, nostalgic deviled egg bite was just magic.
These are what I like to call “low-stress fancy.” The recipe is easy, uses everyday tools, and still gives you that gourmet deviled eggs vibe you’d expect from a catered tray. A drizzle of truffle oil and a sprinkle of flaky salt, and suddenly you’ve got an elegant egg hors d’oeuvre that looks like it came out of a restaurant kitchen.
They’re naturally gluten-free, loaded with protein, and you can make them ahead—so they also work beautifully as a truffle holiday appetizer when you’re juggling a turkey, a pie, and about three relatives in your kitchen. You know what? Sometimes a luxury egg appetizer that doesn’t require turning on the oven is exactly what we need.
Why You’ll Love This Recipe
- Rich, gourmet flavor with simple ingredients you can find in most grocery stores
- Perfect make ahead deviled eggs—ideal for parties, holidays, and potlucks
- Easy, step-by-step directions that even beginners can follow confidently
- Customizable truffle flavor, from subtle and earthy to bold and decadent
- Naturally gluten-free, with easy swaps to make them dairy-free
- Beautiful presentation—looks like a fancy truffle party appetizer with very little effort
- Crowd-pleaser that works with champagne, cocktails, or a simple glass of iced tea
- Great “bridge” recipe for truffle beginners—just enough truffle, not too much
Ingredients for Gourmet Truffle Deviled Eggs
For the best Truffle Deviled Eggs Recipe, you’ll want fresh eggs and a good-quality truffle ingredient. You can use truffle oil, truffle salt, or a bit of truffle paste—whatever you like and can find.
For the eggs:
- 12 large eggs (older eggs peel more easily than super fresh ones)
- 1 teaspoon kosher salt (for the cooking water, helps prevent cracking)
- 1 tablespoon white vinegar (optional, helps with easier peeling)
For the creamy truffle filling:
- 1/3 cup mayonnaise (use a good, full-fat mayo for the best texture)
- 2 tablespoons sour cream or Greek yogurt (Greek yogurt adds a little tang and protein)
- 2 teaspoons Dijon mustard (smooth, not whole grain)
- 1–1 ½ teaspoons white or black truffle oil, to taste (start small and add more)
- 1/4 teaspoon truffle salt or 1/4 teaspoon fine sea salt (adjust to taste)
- 1/8 teaspoon freshly ground black pepper
- 1–2 teaspoons lemon juice (brightens the truffle flavor)
- 1–2 teaspoons very finely minced chives or green onion (for a fresh, mild onion note)
For garnish (optional but lovely):
- Extra minced chives or parsley
- A pinch of smoked paprika or Aleppo pepper
- Extra drizzle of truffle oil (go light here—just a hint)
- Flaky sea salt (like Maldon) for that restaurant-style finish
A quick note on truffle oil:
Look for a brand with good reviews; some grocery store truffle oils can taste harsh or artificial. A little goes a long way, and the flavor grows as the eggs rest, so don’t go overboard at first. You can always add, but you can’t take away!
Step-by-Step Directions
-
Boil the eggs
Place the eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch. Add the salt and vinegar. Bring the water just to a gentle boil over medium-high heat, then cover, turn off the heat, and let the eggs sit for 10–12 minutes. This “hot water bath” method gives you fully set, bright yellow yolks without that gray ring. -
Cool and peel
When the time is up, use a slotted spoon to transfer the eggs to a large bowl of ice water. Let them cool for at least 10 minutes—this helps the shell release from the egg. Gently crack each egg all over on the counter and peel under cool running water. If one is stubborn, set it aside and come back to it. -
Halve the eggs
Pat the peeled eggs dry with a paper towel. Using a sharp knife, slice each egg lengthwise. Wipe the knife every few eggs to keep the cuts neat. Carefully pop the yolks into a medium mixing bowl, and arrange the whites on a serving platter or in a deviled egg tray. -
Mash the yolks
With a fork, mash the yolks until they’re very fine and crumbly, with no large chunks. The smoother they are here, the silkier your creamy truffle filling will be. If you really want that ultra-smooth texture, you can press the yolks through a fine-mesh sieve. -
Make the truffle egg filling
To the mashed yolks, add the mayonnaise, sour cream or Greek yogurt, Dijon mustard, 1 teaspoon of truffle oil, salt or truffle salt, pepper, and 1 teaspoon lemon juice. Stir until very smooth and creamy. Taste the filling—this is your moment. Add more truffle oil a few drops at a time if you’d like a stronger truffle flavor, plus a little more salt or lemon if needed. Fold in the minced chives. -
Adjust the consistency
If the filling seems too thick to pipe, stir in a teaspoon of water, extra lemon juice, or a splash of cream until it’s fluffy and smooth. It should hold its shape but still spoon or pipe easily. -
Fill the egg whites
You can simply spoon the filling into the whites, or for that fancy gourmet deviled eggs look, transfer the filling to a piping bag fitted with a star tip (or a zip-top bag with the corner snipped). Pipe generous swirls into each egg white half, making sure you use all the filling. A little height makes them feel luxurious. -
Garnish with style
Sprinkle the tops with extra chives or parsley. Add a light pinch of smoked paprika or Aleppo pepper for color if you like. Just before serving, you can add the tiniest drizzle of truffle oil over the platter and a few flakes of sea salt for that restaurant touch. -
Chill and serve
Cover the platter loosely with plastic wrap and chill for at least 30 minutes, or up to 24 hours. The flavors meld as they sit, and you’ll get that deeper truffle egg appetizer taste that feels so special for parties and holidays.
Servings & Timing
- Yield: 24 truffle deviled eggs (24 halves from 12 whole eggs)
- Prep Time: 20 minutes (peeling, mixing, filling)
- Cook Time: 10–12 minutes for boiling the eggs
- Chill Time: 30 minutes (up to 24 hours)
- Total Time: About 1 hour, including chilling
This makes a perfect amount for a small gathering. For a big holiday spread, I often double the recipe—these luxury egg appetizers disappear fast.
Tasty Variations on Truffle Deviled Eggs
Sometimes I treat this Truffle Deviled Eggs Recipe as a base and play from there:
- Parmesan Truffle Deviled Eggs: Add 2–3 tablespoons of very finely grated Parmesan to the yolk mixture for a nutty, cheesy note.
- Bacon Truffle Bites: Sprinkle crisp, finely crumbled bacon over the top right before serving for a smoky crunch.
- Herby Garden Truffle Eggs: Fold in extra chopped fresh herbs like parsley, tarragon, or dill for a fresher, lighter flavor.
- Spicy Truffle Deviled Eggs: Add a few dashes of hot sauce or a pinch of cayenne to the filling for a gentle kick.
- Dairy-Free Truffle Eggs: Skip the sour cream and use all mayonnaise, or a dairy-free mayo, and a splash of unsweetened almond milk if you need to loosen the filling.
- Black Tie Caviar Eggs: Top each egg with a tiny spoonful of caviar for a truly over-the-top elegant egg hors d’oeuvre.
Storage, Make-Ahead & Serving Tips
One of my favorite parts about this recipe is how well these make ahead deviled eggs hold up.
- Refrigeration: Store filled truffle deviled eggs in a single layer in an airtight container in the fridge for up to 2 days.
- Make-ahead trick: For the freshest look, you can cook and peel the eggs, make the filling, and store the whites and filling separately (filling in a piping bag or container) for up to 2 days. Fill and garnish the eggs a few hours before serving.
- Freezer notes: I don’t recommend freezing deviled eggs—the whites turn rubbery and the filling can separate.
- Serving temperature: These are best served chilled but not ice-cold. Let them sit at room temperature for about 10–15 minutes before guests arrive so the truffle aroma comes through.
- Transporting to parties: Nestle the eggs in a deviled egg carrier or a dish lined with lettuce leaves to help keep them from sliding around.
Notes from My Kitchen
Over the years, I’ve tested this truffle egg recipe for everything from New Year’s Eve to a casual backyard wine night. A few things I’ve learned:
- Go easy on the truffle at first. Truffle oil is powerful, and as the eggs chill, the flavor intensifies. Start with less, taste, and build up.
- Texture is everything. Taking 60 extra seconds to really mash those yolks—or press them through a sieve—makes all the difference in that creamy truffle filling. Slightly fussy, yes, but worth it.
- Balance the richness. Truffle and mayo are rich, so the lemon juice and Dijon are key. If the filling tastes heavy, it probably needs a tiny bit more acid or salt, not more truffle.
- Presentation matters. Even if you don’t have a piping bag, spoon the filling in with a little swirl and wipe the edges of the whites with a damp paper towel. A neat tray of eggs feels very “gourmet deviled eggs” with just that small touch.
- Match the mood. For a more casual game day spread, I go lighter on the truffle and heavier on the paprika and green onion. For a holiday dinner, I lean into the truffle and add flaky salt and maybe a little Parmesan.
If you enjoy these, you might also like playing with a “deviled egg bar” for guests—plain deviled eggs, truffle deviled eggs, and maybe a spicy version, each with different toppings. People love building their own little bites.
Frequently Asked Questions
Can I use truffle salt instead of truffle oil?
Yes. Truffle salt works well—use it in place of regular salt and adjust to taste. You may need a bit more to get that same truffle aroma.
What’s the best type of truffle oil for this recipe?
A good-quality white truffle oil is my favorite here because it’s a little brighter and stands out nicely against the creamy yolks, but black truffle oil also works.
My eggs are hard to peel. Any tips?
Use eggs that are at least a few days old, cool them in ice water, and peel them under running water. Cracking the shell all over before peeling helps, too.
How strong should the truffle flavor be?
That’s personal preference. For a crowd, I suggest a noticeable but gentle level, not overwhelming. Start with 1 teaspoon truffle oil, taste, and build up slowly.
Can I make these deviled eggs without mayonnaise?
You can. Use Greek yogurt or a mix of Greek yogurt and a little olive oil, but expect a slightly tangier taste and a less rich texture.
Are these Truffle Deviled Eggs gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free—just check your truffle oil and mustard labels to be safe.
How far ahead can I make them for a party?
You can make and fill them up to 24 hours ahead. For the very best look, garnish closer to serving so the herbs stay bright and fresh.
What can I serve with truffle deviled eggs?
They’re great on a charcuterie board with cheeses, olives, and nuts, or alongside crostini, smoked salmon, and sparkling wine for a holiday or date-night spread.
Final Thoughts
This Truffle Deviled Eggs Recipe takes something warm and familiar from childhood potlucks and gives it a little grown-up sparkle. You get creamy truffle filling, tender egg whites, and a plate of truffle deviled eggs that feel both nostalgic and a bit luxurious at the same time.
If you make this truffle egg appetizer, I’d love to hear how it went—tell me if you served it for a holiday, a date night, or just a Tuesday treat. And if you enjoy these, you might also like trying my classic deviled eggs or a spicy version for your next party platter.
Truffle Deviled Eggs
Ingredients
- 12 large eggs older eggs peel more easily than very fresh ones
- 1 teaspoon kosher salt for the cooking water, helps prevent cracking
- 1 tablespoon white vinegar optional, helps with easier peeling
- 1/3 cup mayonnaise use a good, full-fat mayo for best texture
- 2 tablespoons sour cream or Greek yogurt Greek yogurt adds a little tang and protein
- 2 teaspoons Dijon mustard smooth, not whole grain
- 1 to 1 1/2 teaspoons white or black truffle oil start with less and add to taste
- 1/4 teaspoon truffle salt or fine sea salt adjust to taste
- 1/8 teaspoon freshly ground black pepper
- 1 to 2 teaspoons lemon juice to brighten the truffle flavor
- 1 to 2 teaspoons chives or green onion very finely minced, plus more for garnish if desired
- extra minced chives or parsley for garnish, optional
- smoked paprika or Aleppo pepper a pinch, for garnish, optional
- extra truffle oil for a very light drizzle on top, optional
- flaky sea salt such as Maldon, for garnish, optional
Instructions
- Place the eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch. Add the kosher salt and white vinegar. Bring the water just to a gentle boil over medium-high heat, then cover, turn off the heat, and let the eggs sit for 10–12 minutes to finish cooking.12 large eggs, 1 teaspoon kosher salt, 1 tablespoon white vinegar
- Transfer the cooked eggs with a slotted spoon to a large bowl of ice water and let cool for at least 10 minutes. Gently crack each egg all over and peel under cool running water, setting aside any stubborn ones to peel last.12 large eggs
- Pat the peeled eggs dry with paper towels. Using a sharp knife, slice each egg lengthwise, wiping the knife every few eggs for neat cuts. Carefully pop the yolks into a medium mixing bowl and arrange the egg whites on a serving platter or deviled egg tray.12 large eggs
- Mash the egg yolks with a fork until very fine and crumbly, with no large chunks remaining. For an ultra-smooth texture, you can press the yolks through a fine-mesh sieve.
- To the mashed yolks, add the mayonnaise, sour cream or Greek yogurt, Dijon mustard, 1 teaspoon of truffle oil, truffle salt or sea salt, black pepper, and 1 teaspoon lemon juice. Stir until very smooth and creamy. Taste and adjust, adding more truffle oil a few drops at a time, plus additional salt or lemon juice if needed. Fold in the minced chives or green onion.1/3 cup mayonnaise, 2 tablespoons sour cream or Greek yogurt, 2 teaspoons Dijon mustard, 1 to 1 1/2 teaspoons white or black truffle oil, 1/4 teaspoon truffle salt or fine sea salt, 1/8 teaspoon freshly ground black pepper, 1 to 2 teaspoons lemon juice, 1 to 2 teaspoons chives or green onion
- If the filling is too thick to spoon or pipe easily, stir in a teaspoon of water, extra lemon juice, or a splash of cream until it is fluffy, smooth, and holds its shape.
- Spoon the filling into the egg white halves, or transfer it to a piping bag fitted with a star tip (or a zip-top bag with a corner snipped) and pipe generous swirls into each egg white half, dividing the filling evenly.
- Sprinkle the tops with extra minced chives or parsley and, if desired, a light pinch of smoked paprika or Aleppo pepper. Just before serving, add a very light drizzle of truffle oil over the platter and a few flakes of flaky sea salt.extra minced chives or parsley, smoked paprika or Aleppo pepper, extra truffle oil, flaky sea salt
- Cover the platter loosely with plastic wrap and chill for at least 30 minutes, or up to 24 hours, to allow the flavors to meld. Let sit at room temperature for 10–15 minutes before serving so the truffle aroma comes through.
