Truffle Deviled Eggs
These elegant, creamy Truffle Deviled Eggs turn simple hard-boiled eggs into a luxurious appetizer with velvety yolks, Dijon, and just enough truffle to feel fancy without overwhelming the egg.
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.
Notes
Yield: 24 deviled egg halves from 12 whole eggs. These can be made up to 24 hours ahead. For a make-ahead option, cook and peel the eggs and prepare the filling up to 2 days in advance, storing the whites and filling separately, then fill and garnish a few hours before serving. Store filled deviled eggs in a single layer in an airtight container in the refrigerator for up to 2 days. Do not freeze, as the whites become rubbery and the filling can separate. Serve chilled but not ice-cold for the best truffle flavor. Transport in a deviled egg carrier or in a dish lined with lettuce leaves to keep them from sliding.
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