Truffle Deviled Eggs bring a luxurious twist to a classic appetizer. The earthy aroma of truffle oil elevates these creamy bites, making them perfect for holidays or any gathering where you want to impress.
Eggs are the star here, providing a rich, creamy base for the filling. Opt for large eggs to get a nice, substantial bite. Mayonnaise adds creaminess and a bit of tang to the yolk mixture. Dijon mustard introduces a subtle kick of flavor, enhancing the overall taste. The truffle oil is the key ingredient that gives these deviled eggs their distinctive, luxurious flair. Use it sparingly for the best effect. A pinch of salt and freshly ground black pepper balances the flavors. Finally, chives provide a fresh, oniony contrast, while a sprinkle of paprika adds color and a hint of smokiness.
Truffle Deviled Eggs pair beautifully with a crisp white wine or a sparkling Prosecco. They make a great appetizer for a charcuterie board or can be served alongside a fresh green salad for a light lunch.
Start by placing your eggs in a single layer in a saucepan. Cover them with water, ensuring there's about an inch of water above the eggs. Bring it all to a boil over medium-high heat. Once it's boiling, cover the pan, remove it from the heat, and let the eggs sit for 10 minutes. This method ensures perfectly cooked yolks.
After the eggs have rested, drain the hot water and transfer them to a bowl of ice water. This stops the cooking process and makes peeling easier. Let them chill out for about 5 minutes. Once cooled, gently peel the eggs and pat them dry with a paper towel.
Next, slice the eggs in half lengthwise. Carefully remove the yolks and place them in a medium bowl. Arrange the whites on a serving platter, ready to be filled.
Mash the yolks with a fork until they are crumbly. Add the mayonnaise, Dijon mustard, truffle oil, salt, and pepper to the yolks. Stir everything together until smooth and creamy. Taste and adjust the seasoning if needed.
Spoon or pipe the yolk mixture back into the egg white halves. For a neat presentation, you can use a piping bag with a star tip. Garnish each egg with a sprinkle of chives and a light dusting of paprika.
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