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!

9 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.

  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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