Recipe courtesy of Haylie Duff
35 min
(includes cooling time)
15 min
24 deviled eggs


  • 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

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.

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.

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