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.
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