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Truffle Deviled Eggs Plated with sliced cabbage decoration

The Best Truffle Deviled Eggs

This truffle deviled eggs recipe is easy to make and is a real crowd pleaser! Plus, we've included tips for incredibly quick peeling of hard boiled eggs!
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Prep Time 12 minutes
Cook Time 10 minutes
Course Appetizer, Side Dish, Snack
Cuisine American, French
Servings 12 Eggs

Equipment

  • 1 Hand Mixer
  • 1 Piping Bag

Ingredients
  

  • 12 Large Eggs- Hard Boiled
  • ½ Cup Mayonnaise
  • 1 Tbsp Dijon Mustard
  • 1 tsp Ground Coriander
  • ½ tsp White Ground Pepper
  • 2 tsp Truffle Oil- White or Black White is more pungent
  • 2 tsp Fresh Parsley- Very Finely Chopped
  • ½ tsp Himalayan Pink Salt

Toppings

  • Shaved Black Truffle
  • Green Onions or Chives- Finely Chopped
  • Flaky Sea Salt

Instructions
 

  • Boil or Steam your eggs for 10 minutes. Then place the eggs in an ice bath using the 1+2+3=6 Method in the notes.
    Eggs in an ice bath
  • Slice the peeled eggs in half and separate the yolks into a mixing bowl.
    Egg yolks and halved egg whites
  • Using a hand mixer, whip the egg yolks, then add the Mayonnaise, Dijon, Coriander, Ground Pepper, Truffle Oil, Parsley, and Salt. Continue whipping until the filling is velvety smooth.
    Filling with truffles for deviled eggs
  • Transfer the filling into a piping bag, and pipe it into the empty egg whites.
    eggs plated
  • Decorate with sea salt, fresh shaved truffles, etc… and Serve!
    Plated Eggs
  • Enjoy!

Notes

1+2+3=6 Method
Boil for 10 minutes.
Then Ice Bath of:
1 Cup Cold Tap Water
2 Cups White Vinegar
3 Cups Ice
6 Minute Cold Soak
Drain the Water, Shake the Eggs and Easily Peel
Keyword Eggs, Potluck
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