Truffle Deviled Eggs

Truffle Deviled Eggs

  • Prep:
  • Cook Time:
  • Total:
  • Serving: Makes 12 servings

If you're hosting a cocktail party, take a page out of a cookbook from the ‘50s and serve some updated retro appetizers that your guests will find delightful and would make any housewife proud. Pearls and high heels in the kitchen optional.


  • 6 eggs
  • 1 1/2 cups mayonnaise
  • 2 tablespoons truffle oil
  • Pinch of cayenne pepper
  • Pinch of truffle salt


  1. Place eggs in a large pot and cover with water; bring water to a boil, then turn off heat and cover pot. Let eggs sit for about 12 minutes, then remove eggs from water and refrigerate.
  2. When eggs have cooled, peel off shells carefully and slice eggs in half lengthwise.
  3. Remove yolks from eggs and place in a bowl. Mix in mayonnaise and truffle oil. Stir until yolks are mashed and well combined.
  4. Carefully spoon yolk mixture back into whites and sprinkle with cayenne pepper and truffle salt. Chill until ready to serve.


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