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Ocean Prime's Truffled Deviled Eggs


If you can’t resist the taste of truffles, all you need is a little truffle oil in your life. The work of chef Jason Shelley, this recipe for deviled eggs shows you how easy truffle oil can be incorporated into the classic dish. 


  • 8 hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
  • 1/3 Cup mayonnaise
  • Juice from one lemon
  • 1 Teaspoon white truffle oil
  • 1 Teaspoon dry mustard
  • 1 Teaspoon kosher salt
  • White pepper, to taste
  • 1 Tablespoon American sturgeon caviar
  • 1/2 Ounce black truffle slices
  • 1 Tablespoon minced chives


Push the yolks through a small strainer and combine with the mayonnaise, lemon juice, truffle oil, mustard, and salt and pepper to taste. 

Put the yolk mix into a piping bag, or into a sandwich baggie, and cut off one of the corners. Pipe the mixture into each egg white shell, with mix extending up about 1 inch high.

Garnish each egg with a small piece of truffle slice, about 8-10 caviar eggs and sprinkle all with minced chives.