Truffle Deviled Eggs
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Truffle Deviled Eggs
Print Recipe
Recipe Notes

12 Jumbo eggs, hard boiled and cooled, then shelled, & cut in half lengthwise
1 teaspoon (or more to taste) Olive Gourmet White Truffle Oil
Sea salt to taste
Pinch white pepper
1/2 cup high quality mayonnaise
Optional: paprika, minced parsley or chives for garnish

Remove the yolks from the eggs and place in a medium sized bowl. Set aside the whites.
Using a fork, mash the yolks. Add 1 teaspoon of White Truffle Oil, mayonnaise, salt, and pepper. Mix well.
Taste filling and add more truffle oil, salt, or pepper if needed.
Pipe or spoon the filling into the hard-cooked egg whites.
If using, garnish with paprika, minced parsley or chives.
Refrigerate until serving time. Enjoy!

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