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Truffled Deviled Eggs Recipe

Staff Writer
Deviled Eggs
Apples & Onions

Deviled Eggs

This truffled deviled egg variation is an indulgent twist on a cocktail party classic. Serve alone or as a part of a Deconstructed Salmon Niçoise Salad. — Allison Beck

Deliver Ingredients


  • 12 large eggs
  • 1 teaspoon Dijon mustard
  • 2 tablespoons plus 2 teaspoons mayonnaise
  • 4 tablespoons Greek yogurt
  • ½ teaspoon truffle oil
  • ½ teaspoon salt
  • Freshly ground black pepper, to taste
  • Fresh chives, for garnish (optional)
  • Anchovies, for garnish (optional)


Place eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, remove from heat and let stand, covered, for 9 minutes. Drain eggs and rinse with cold water for several minutes. (This can be done 1 day ahead and the hard-boiled eggs kept refrigerated.)

Peel eggs and cut in half lengthwise.

Carefully remove the egg yolks and place in a medium bowl. Set the whites aside. To the yolks, add mustard, mayonnaise, yogurt, and truffle oil. Use a fork to mash the yolks and combine all ingredients, working until it has a smooth consistency.

Using two small spoons, gently scoop the filling back into the whites. Alternatively, you can use a pastry bag fitted with a plain or star-shaped tip (or a small zip-top plastic bag with a corner cut out) to pipe mixture into egg halves. Garnish with chives, if desired — 1 chive sliver on each egg looks nice — and serve with anchovies on the side.

Truffle Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

Truffle Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!