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!
Private Baux de Provence & Saint Remy de Provence Wine Tour from Marseille
Create your perfect private wine tour in Provence, tailored to your preferences (half-day or full-day). Whether you want to combine wine tasting with stunning landscapes, charming villages, or cultural exploration, we’ll design an itinerary just for you.
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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
Quick Mushroom Truffle Omelette for Two
March 27, 2019
The beautiful thing about eggs is you can eat them for any meal - breakfast, lunch or dinner. Egg dishes are generally quick to make, like this Mushroom and Truffle Omelette recipe.…
Savoury Olive Cake Appetizer
April 6, 2016
Today we’re sharing with you a delicious recipe made of Provençal ingredients that will be perfect for your aperitif along with a glass of Rosé (or 2!). Here is a recipe for a savoury olive cake or bread, that can be eaten on its own or even replace the bread for your dinner.…
Sourdough Toasts with Melted Cheese, Figs and Grapes
May 25, 2022
Sourdough Toasts with Melted Cheese, Figs and Grapes are an easy-to-make appetizer, starter or a main course with a crunchy green side salad. Our La Réserve, Maison Mirabeau’s first cuvée from Domaine Mirabeau, is a lovely food-friendly rosé. Due to its rich and creamy character, it will pair very nicely with creamy cheeses. Read more …
Savoury Anchovy Puff Pastry Bites for Cocktail Hour
December 2, 2019
These Anchovy Puff Pastry bites are a bit of a "throw-back" appetizer from a book of retro holiday recipes. Since not everyone likes the taste of anchovy, you can change the filling - sundried tomato, basil pesto or tapenade all work well.…
No Comment