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Truffled Devilled Eggs


Yield: 24 pieces

12 whole eggs, hard-boiled and split lengthwise, whites and yolks separated
cup mayonnaise
2 tablespoons chives, minced
teaspoon dry mustard
teaspoon truffle oil
1 black truffle, peeled and minced
Salt and pepper to taste
1 tablespoon snipped chives


Mix egg yolks with mayonnaise, chives and remaining ingredients, except egg whites! Mash with a fork until mixture is creamy.

Fit a pasty bag with a star tip and fill bag with egg mixture. Pipe yolks into the egg whites (A plastic sandwich bag can be used with a corner cut off if no pasty bag is available) Garnish with snipped chives. 

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