Truffle Deviled Eggs

  • Level: Easy
  • Total: 35 min (includes cooling time)
  • Active: 15 min
  • Yield: 24 deviled eggs
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12 large eggs

2 tablespoons mayonnaise

1 tablespoon truffle oil

1 teaspoon truffle salt

Pinch black pepper


Special equipment:
a piping bag with a round tip or a resealable plastic bag
  1. Place the eggs in a pot of cold water and bring to a boil. Turn off the heat and let the eggs sit in the hot water for 7 minutes. Transfer the eggs to a bowl of cold water to cool.
  2. Peel off the shells. Slice the eggs in half and set aside the yolks in a mixing bowl. Add the mayonnaise, truffle oil and truffle salt. Mix until smooth and creamy. Adjust the ingredients to taste. Spoon the mixture into a piping bag fitted with a round tip; alternatively, fill a resealable plastic bag and cut the corner. Pipe some truffle mixture into each egg white. Add a pinch of black pepper to taste. Die of happiness.