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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 mins
Total Time 20 mins
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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