Truffled Deviled Eggs

Well, Easter is upon us again, as well as the ever present question that goes along with it – what do I do with all these eggs? My answers are always pretty simple – egg salad, sliced up and put on top of a salad, or of course everyone’s favorite remedy: deviled eggs.

My friend Jen makes the best deviled eggs, they’re smooth and creamy – with a good amount of tang from Dijon mustard. It’s usually my go-to version for cookouts. But, it’s Easter – so it’s nice to do something a little more special. And,what better to do that with than white truffle oil? It’s expensive, but the stuff is magical. I purchased a bottle a couple of years ago, and I’m still working through it. It’s insanely delicious just drizzled over roasted potatoes or some greens. Such a great ingredient, and worth every penny in my opinion!

10 Comments

  1. Posted March 28, 2013 at 11:29 AM | Permalink

    I love deviled eggs, and yours look amazing! I could eat a half dozen….really. I’ve never had truffle oil, so I can only imagine how great they taste!

  2. Posted March 28, 2013 at 12:45 PM | Permalink

    I just did teh same with my Easter eggs but instead of truffle oil I added tarragon. These look amaing! I love the rich earthy taste truffle oil adds so I can only imagine how good these are.

  3. Posted March 28, 2013 at 4:15 PM | Permalink

    I love this new twist on deviled eggs. We look forward to them every Easter, I wonder if anyone will notice if I change it up!? Looks great!

  4. Posted March 28, 2013 at 7:16 PM | Permalink

    Besides the truffle oi,l I can imagine the Worcestershire adds a “hmmmm” touch to it.
    I have a guacamole recipe with a dash of Worcestershire in it, and I love it.

  5. Posted March 29, 2013 at 4:55 AM | Permalink

    oh my, I wish I could just have a bite (or a few)!

  6. Sarah
    Posted May 7, 2013 at 7:33 PM | Permalink

    I’ve always struggled getting hard boiled eggs to peel neatly without ripping out chunks of the egg. Do you have any tips for a clean peel?

    • Posted May 8, 2013 at 9:17 AM | Permalink

      I had that problem as well. Everyone you ask will give you a different answer, but here’s what I do: Place eggs in cold water. Bring to boil. Cover, turn off heat, and cook 10 minutes. Using the lid as a strainer – drain out most of the water, and then fill pot with cold water. Let drain once more. Then I cover, and shake the pan hard a few times – cracking the egg shells. Then soak the shells in the cold water for a few more minutes. Should peel right off! Also, running under cold water while you peels helps too, if you have an especially pesky egg.

      • kate
        Posted July 27, 2015 at 11:22 AM | Permalink

        I have also added vinegar to the water and it helps them peel better

  7. Deann
    Posted May 23, 2015 at 11:02 AM | Permalink

    These came out super mustardy, which totally masked the truffle flavor. Next time I’ll cut the amount of dijon in half.

    • Posted May 27, 2015 at 11:58 AM | Permalink

      For me, the flavor of mustard is a key component in a deviled egg – so I add quite a bit. Whatever floats your boat! :)

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