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
Devilled eggs are really appetizers with a sightly bit old fashioned touch until you add truffles!
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.
Tried this recipe?Let us know how it was!
Rosé all day: wine tour with sommelier-guide and 3 winery visits in Provence
Splash of rosé here, splash of rosé there, splash of rosé everywhere. Let's explore three wonderful wine estates in the world-famous rosé area that is Provence!
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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
Black Truffle Risotto – Risotto à la truffe tuber brumale
January 30, 2026
France produces approximately half of the world’s black truffles, primarily from Provence. Because they are difficult to farm, truffle hunters and their hounds forage for them in nature among the roots of trees like oak, hazel, and chestnut. Traditionally, pigs with their keen sense of smell were used to find these delicacies, though today hounds …
Fougasse the Provencal Version of Italy’s Focaccia
March 12, 2018
This recipe for Fougasse with Tomatoes, Olives, and Peppers is a hearty appetizer that your guests will love. Fougasse is a flat bread that you find in both sweet and savoury versions. …
Chez Bruno of Lorgues
September 7, 2015
Contributor blog post by Liz Gabay: The restaurant Bruno, familiarly known as Chez Bruno, is a Michelin starred restaurant, specialising in truffles, in the centre of Var department, just outside the old market town of Lorgues. I first went to Bruno’s …Continue reading here Via:: Elizabeth Gabay …
Provence: Where Are My Eggs?
February 8, 2016
Many years ago I met a charming couple from California while at the winery in Provence. They were staying on the property for a week and we hit it off immediately. I adore California wine country, and they love Provence so we had a great deal to talk about. One evening while sipping a few …
No Comment