Truffle oil deviled eggs are a sophisticated twist on the classic appetizer, bringing a touch of elegance to any gathering. The earthy, aromatic flavor of truffle oil elevates the creamy yolk filling, while a sprinkle of fresh chives or flaky salt adds the perfect finishing touch. These decadent bites are perfect for holiday parties, brunches, or whenever you want to impress your guests with minimal effort. Simple yet luxurious, they’ll quickly become a favorite on your appetizer menu.
Ingredients:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon truffle oil (adjust to taste)
- ¼ teaspoon salt
- â…› teaspoon black pepper
- Optional garnish: chopped chives, flaky sea salt, or truffle zest
Instructions:
- Boil the Eggs:
Place the eggs in a medium saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 10 minutes. Remove the eggs and place them in an ice water bath for 5 minutes to cool. - Peel and Halve:
Gently peel the eggs under cold running water and slice them in half lengthwise. Carefully scoop out the yolks and place them in a small mixing bowl. - Make the Filling:
Mash the yolks with a fork until smooth. Add the mayonnaise, Dijon mustard, truffle oil, salt, and pepper. Mix well until the filling is creamy and evenly combined. Adjust the amount of truffle oil to your taste, being careful not to overpower the other flavors. - Fill the Eggs:
Spoon or pipe the yolk mixture back into the egg white halves. For a neater presentation, use a piping bag or a resealable plastic bag with the corner snipped off. - Garnish and Serve:
Garnish each egg with a sprinkle of chopped chives, flaky sea salt, or a light dusting of truffle zest for an extra touch of luxury. Arrange on a serving platter and serve immediately.
These truffle oil deviled eggs are a rich, flavorful appetizer that’s sure to elevate any occasion with their gourmet flair!
