Truffled Deviled Eggs
User Reviews
5
Truffled Deviled Eggs
Description
Truffled Deviled Eggs begin by preparing hard-boiled eggs either on the stovetop or with an Instant Pot method, then peeled and halved lengthwise. The yolks are carefully removed and mashed with mayonnaise, sour cream, Dijon mustard, and fresh lemon juice until creamy and smooth. A small amount of truffle oil is gently incorporated to introduce an earthy, aromatic note without overpowering the balance.
The mixture is seasoned with kosher salt and freshly ground black pepper. Filled back into the egg white halves, the deviled eggs can be garnished with finely chopped chives and optionally thin shavings of truffle for an elevated presentation. The dish combines the classic creamy texture of deviled eggs with the subtle umami depth from truffle elements.
Served chilled, they make a refined appetizer for special occasions or when a sophisticated bite is desired. Adjusting the amount of truffle oil is recommended according to taste, beginning with just a few drops. The recipe notes reference guidance on selecting truffle oil and the possibility of using truffle salt for additional flavor.
Ingredients
- 6 large egg
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon Dijon mustard (I use Maille or Fallot)
- 1/2 teaspoon lemon juice fresh
- truffle oil quality
- 2 teaspoons chives plus additional for garnish, snipped
- truffles for garnish (optional, shaved
- salt kosher salt and freshly-ground
- black pepper kosher salt and freshly-ground
Instructions
Cook the Eggs
- STOVE TOP: Place eggs in a heavy-bottomed pot and cover with cool water by 1 to 2 inches. Vent lid and bring just to a boil. Cover pot completely, lower heat, and simmer for 30 seconds. Remove from heat and let stand, covered, 12 minutes. Transfer eggs to a bowl of ice water and let stand for 10 minutes before peeling under cool running water. Slice eggs in half lengthwise.6-quart INSTANT POT: Add eggs to a silicone egg holder or place on your Instant Pot rack. Add 1 cup of water. Seal and cook on the "Egg" setting or HIGH pressure for 5 minutes, followed by a 5 minute natural release. Open the valve to release the remaining pressure. Immediately transfer eggs to a bowl of ice water for 5 minutes before peeling and slicing eggs in half lengthwise.
Assemble the Deviled Eggs
- Gently scoop egg yolks into a bowl. Using a whisk, fork, or a hand mixer (my preferred method), mash yolks and combine with mayonnaise, sour cream, Dijon mustard, and lemon juice until smooth and fluffy. Stir in truffle oil, to taste, and chives. Season to taste with salt and pepper.
- Using a spoon, a piping bag fitted with a large star or plain tip, or a zip-top bag with the corner snipped off, fill each egg white half with some of the egg yolk mixture. Sprinkle with chives to garnish, and top each with a piece of shaved truffle, if desired.
Notes
- Begin with a few drops of truffle oil and adjust gradually to avoid overpowering the filling.
- If not garnishing with shaved truffles, lightly salt the filling and top each egg with a pinch of truffle salt for added flavor.
- Refer to detailed deviled egg preparation guides for tips on peeling and smooth filling texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (2 egg halves)
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Calories | 123kcal | 6% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 213mg | 71% |
| Sodium | 121mg | 5% |
| Potassium | 78mg | 2% |
| Vitamin A | 335IU | 7% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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