Truffle Deviled Eggs

Elevate your appetizer game with these Truffle Deviled Eggs, combining the rich, earthy flavor of truffle oil with the classic creaminess of deviled eggs, topped with fresh chives for a sophisticated touch.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 12

Ingredients

6 large eggs

3 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 teaspoon truffle oil

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 tablespoon finely chopped chives

Paprika for garnish

Instructions

1. Place eggs in a single layer in a saucepan and cover with water by at least an inch. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 10 minutes.

2. Drain the eggs and transfer them to a bowl of ice water to cool completely, about 5 minutes. Peel the eggs and pat them dry.

3. Slice the eggs in half lengthwise, and gently remove the yolks to a medium bowl, placing the whites on a serving platter.

4. Mash the yolks with a fork, then stir in mayonnaise, Dijon mustard, truffle oil, salt, and pepper until smooth.

5. Spoon or pipe the yolk mixture back into the egg white halves.

6. Garnish with chopped chives and a light sprinkle of paprika.

Storage

Store in an airtight container in the refrigerator for up to 2 days.

Reheating

These deviled eggs are best served cold, no reheating is necessary.

Scan for cooking tips & leave a review!

itsonly.recipes/view/truffle-deviled-eggs

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.