Truffled Deviled Eggs

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1/2 teaspoon white wine vinegar
• 1/4 teaspoon truffle oil
• Salt to taste
• Freshly ground black pepper to taste
• Paprika for garnish
• Chopped chives for garnish
• Truffle salt or additional black truffle for garnish

Steps

1. 1 Place eggs in a small saucepan and cover with cold water by an inch. Bring to a boil, then turn off heat and let sit covered for 10 minutes.
2. 2 Transfer eggs to an ice bath until cool enough to handle. Gently tap and roll eggs to crack shells, then peel under cold water.
3. 3 Slice eggs in half lengthwise and carefully remove yolks to a mixing bowl.
4. 4 Mash yolks with mayonnaise, Dijon mustard, vinegar, truffle oil, salt, and pepper until smooth.
5. 5 Transfer yolk mixture to a piping bag or a zip-top bag with the corner snipped off.
6. 6 Pipe mixture back into egg white halves.
7. 7 Garnish with a sprinkle of paprika, chives, and a dash of truffle salt or shavings.
8. 8 Chill in the refrigerator until ready to serve.

Equipment

• Small saucepan
• Ice bath
• Mixing bowl
• Piping bag or zip-top bag

Variations

• Add smoked paprika for a smoky twist.
• Mix in crispy bacon bits for a hearty version.

Substitutions

• Substitute truffle oil with a drizzle of olive oil and a dash of black pepper if truffle isn't available.

Pairings

• Serve alongside a charcuterie board.
• Perfect for brunch or as an appetizer at dinner parties.

Nutrition

Tips

• For perfectly peeled eggs, use eggs that are a week old.
• Experiment with different mustards for flavor variations.

Storage

Store covered in the refrigerator for up to 3 days. Best served fresh.

Freezing: Does not freeze well due to texture changes in yolks.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with a crisp white wine or sparkling water with lemon.

FAQ