Truffled Devilled Eggs Taking your Mother’s Classic Recipe to Another Level
Appetizer · Paula Kane · Provencal Recipes · TasteDevilled eggs might be one of the easiest appetizers to make. A bit old fashioned, this classic recipe was all the rage when our mothers were younger. However, the addition of truffle takes the recipe to a heightened level of sophistication. Truffled Devilled Eggs are still delicious if you don’t have access to fresh truffles, simply omit them altogether, add a little truffle oil or sprinkle with truffle salt if you have some. Click here for a pdf version of this recipe, or follow the details below and print a copy.
Truffled Devilled Eggs
Ingredients
- 1 dozen eggs
- 2 tbsp Mayonnaise
- 2 tbsp sour cream or crème fraîche
- 1 tsp black truffle grated, or use truffle oil or salt
- 1/4 tsp salt
- Parmesan cheese shaved, for topping
- chives finely sliced for topping
Instructions
- Hard-boil the eggs; cool, peel, and halve them and carefully remove the yolks.
- Reserve the whites.
- If you have a ricer, run the yolks through first to make the yolks very smooth, if not, crush with a fork until you have a very fine texture.
- Then combine the egg yolks, mayonnaise, sour cream, salt in a medium bowl until the ingredients are evenly and smoothly incorporated.
- Add the shaved truffle and mix throughout.
- Place the filling in a piping bag or a resealable plastic bag.
- Cut off the tip and evenly pipe the yolk mixture into the reserved egg white halves.
- Top with a shaving of parmesan cheese, chives and truffle salt if desired.
From Nice: Chateau de Cremat and Chateau Ste Roseline Wine Tour
Venture into the scenic vineyards of Nice on a delightful 6.5-hour tour that showcases the art of winemaking and culinary delights. Start at the stunning Château de Cremat, nestled in the hills, where you’ll enjoy a guided tour and sample exquisite wines. Next, visit the historic Château Sainte-Roseline, where you can explore its beautiful estate and taste renowned crus.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Savoury Olive Cake Appetizer
How to Stuff Zucchini Blossoms My Way
Radish Green Olive Tartare on Sourdough a Tangy Appetizer
Mushroom Tart with Truffle Salt a Beautiful Recipe for Fungi Lovers
No Comment