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truffled deviled eggs

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One thing I’ve been wanting to make since I received truffle salt is deviled eggs – with truffle. Doesn’t it just sound heavenly? I tried it in scrambled eggs, which turns them into a decadent treat but deviled eggs was next on my list.

I figured these upscaled deviled eggs could benefit from the addition of caramelized shallots in replacement of raw onions- a decision that I can confidently say, was a good one.

They would make the perfect cocktail party fare or be a wonderful addition to a brunch. Either way they are sure to impress.

Truffled Deviled Eggs – makes 16

  • 8 hard-boiled eggs
  • 1 shallot, minced
  • 1/2 Tbsp olive oil
  • 3 Tbsp light mayonnaise
  • 1 tsp mustard
  • 1 1/2 tsp truffle salt
  • pepper
  • chives

Peel eggs and cut in half, lengthwise, being careful not to break the whites. Remove yolks and set in a medium size bowl. Heat olive oil in pan over medium heat and add shallots, cooking until starting to brown, about 4-5 minutes. Add shallots and remaining ingredients to egg yolk bowl and mash to combine. Fill egg whites with yolk mixture. Top with chopped chives if desired.

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Comments

  1. Sagan

    Yum! I haven’t had deviled eggs before. I don’t like the taste of mayo, though; I wonder if there’s another substance that could replace it? Hmmm.

  2. Sagan

    Yum! I haven’t had deviled eggs before. I don’t like the taste of mayo, though; I wonder if there’s another substance that could replace it? Hmmm.

  3. Kate

    you are my food solemate! i love deviled eggs and have not meet a truffled item that i didn’t like. YUM!

    i had some really good popcorn with truffle oil and parmasan at the 318.

  4. Kate

    you are my food solemate! i love deviled eggs and have not meet a truffled item that i didn’t like. YUM!

    i had some really good popcorn with truffle oil and parmasan at the 318.