Recipe courtesy of Robert Irvine
32 min
20 min
2 dozen eggs


  • 1 dozen eggs, plus 2 yolks
  • 1 tablespoon truffle oil
  • 4 tablespoons olive oil
  • 2 dashes hot sauce (recommended: Tabasco)
  • Salt and white pepper
  • 1 teaspoon minced fresh parsley leaves
  • 1 teaspoon dry English mustard (recommended: Coleman's)
  • Chives, for garnish


In saucepan, add the eggs and enough hot water to cover the eggs. Cook the eggs for 12 minutes at a rapid boil. Remove the eggs to a bowl of cold water and let cool for about 10 to 15 minutes. 

While the eggs are cooling, prepare the truffle mayonnaise by whisking the remaining 2 egg yolks, in a medium bowl, until the yolks are stiff and increased in volume by 20 percent. Slowly whisk in the truffle oil and olive oil, ensuring that all of the oil is being absorbed before more is added. Continue to add the oil until all of it has been added, then season with hot sauce, salt and white pepper, to taste. Stir in the parsley and the dry mustard and set aside. 

Remove the eggs from the water, peel and remove the yolks to a medium bowl. Add truffle mayonnaise and mix well with a fork. Arrange the cooked whites on a flat service and fill the well with the prepared egg mixture. Arrange on a serving platter and garnish with chives.;

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:


Truffle Deviled Eggs

Recipe courtesy of Nadia G

Truffle Deviled Eggs

Recipe courtesy of Haylie Duff

Deviled Eggs

Recipe courtesy of Cooking Channel

Truffle Eggs

Recipe courtesy of Emeril Lagasse

Curried Deviled Eggs

Recipe courtesy of Kelsey Nixon

Lockhart Smokehouse Deviled Eggs

Recipe courtesy of Lockhart Smokehouse

Chesapeake Bay Deviled Eggs

Recipe courtesy of Megan Palmer