AppetizerPaula KaneProvencal RecipesTaste

Truffled Devilled Eggs Taking your Mother’s Classic Recipe to Another Level

Devilled 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 @ATableenProvence

Truffled Devilled Eggs

Devilled eggs are really appetizers with a sightly bit old fashioned touch until you add truffles!
Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer
Cuisine French
Servings 24 eggs


  • 1 dozen eggs
  • 2 tablespoons Mayonnaise
  • 2 tablespoons Sour Cream or Crème Fraîche
  • 1 teaspoon Fres truffle grated, or use truffle oil or salt
  • 1/4 teaspoon Salt
  • Shaved parmesan for topping
  • Finely sliced chives for topping
  • Finely sliced chives


  • 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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Paula Kane

Paula Kane

From a background in advertising and design, Paula Kane has forged a career that combines her love of good food and wine with her expertise in marketing to produce highly successful culinary events across Canada. Paula first travelled to France 20 years ago and has been returning ever since. She received a scholarship from the James Beard Foundation to attend Le Cordon Bleu, Paris, from which she was graduated in 2009. She has completed the International Sommelier Guild Wine Fundamentals and recently, the Hautes Etudes du Goût program in gastronomy from which she was awarded a Masters degree from the University of Reims in Champagne, France. For the past ten years, Paula has spent part of her year in the Vaucluse where she cycles, cooks, drinks wine, explores and shares her discoveries with others on her website A Table en Provence. Recently she launched an online magazine —Olive + Sweetpea— dedicated to all things she is passionate about: food, wine, travel, home and women trailblazers.

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