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Truffle Deviled Eggs

Truffle Deviled Eggs
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Truffle Deviled Eggs transform a classic appetizer into an indulgent and elegant treat, combining creamy deviled eggs with the rich, earthy aroma of truffle. Perfect for any occasion, these bite-sized delights offer a sophisticated twist that’s easy to prepare and customizable to your taste.

Ingredients

Scale

Main Ingredients

  • 6 large hard-boiled eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon truffle oil or truffle paste
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar or lemon juice
  • Salt, to taste
  • Black pepper, to taste

Garnishes

  • 2 tablespoons fresh chives or parsley, finely chopped
  • Optional: extra truffle oil for drizzling

Optional Variations Add-ins

  • Pinch of cayenne pepper or dash of hot sauce (for spicy kick)
  • 1 tablespoon finely grated Parmesan or goat cheese (for cheesy twist)
  • Mashed avocado (as substitute for mayonnaise for vegetarian variation)
  • Crispy bacon bits (for bacon lover’s edition)
  • Fresh dill or tarragon (alternative herbs to chives or parsley)

Instructions

  1. Boil and Peel the Eggs: Place eggs in a pot and cover with cold water. Bring to a gentle boil, then lower heat and simmer for 10-12 minutes. Immediately transfer eggs to ice water to cool, then carefully peel to avoid tearing the whites.
  2. Prepare the Filling: Cut peeled eggs in half lengthwise and remove yolks into a bowl. Mash yolks with mayonnaise, truffle oil, Dijon mustard, white vinegar or lemon juice, salt, and pepper until smooth and creamy.
  3. Fill the Egg Whites: Spoon or pipe the creamy yolk mixture back into the hollowed egg whites. Using a piping bag results in a neat, professional appearance, but a spoon works equally well.
  4. Garnish and Serve: Top each filled egg with finely chopped fresh chives or parsley. Optionally, drizzle a small amount of extra truffle oil on top for added aroma. Chill for at least one hour before serving for best flavor melding.

Notes

  • Use fresh eggs for easier peeling and better texture.
  • Start with a small amount of truffle oil and adjust to taste to avoid overpowering the dish.
  • For a polished presentation, use a piping bag to fill the eggs.
  • Balance acidity carefully—too much vinegar or lemon juice can dominate the flavors.
  • Store leftovers in an airtight container in the refrigerator for up to two days.
  • Do not freeze deviled eggs as texture will deteriorate.
  • Serve cold or at room temperature; avoid reheating to preserve texture and flavor.

Nutrition

Keywords: deviled eggs, truffle, appetizer, party food, elegant appetizer, truffle oil, gourmet eggs, easy recipe

Find it online: https://tastebudtrek.com/truffle-deviled-eggs/