Best Truffled Deviled Eggs Recipes
TRUFFLED DEVILED EGGS
Steps:
- Mash 6 hard-boiled egg yolks, 3/4 cup mayonnaise, 1 1/2 teaspoons truffle oil and a pinch of cayenne. Mix in 1 tablespoon chopped jarred black truffles, if desired. Spoon into the egg whites and top with chopped chives.
TRUFFLED DEVILED EGGS
Recipe by Anne Burrell (Secrets of a Restaurant Chef) My mother in law made these and I loved these truffled eggs but hubby thought too much truffle oil so you may want to want to start with less truffle oil and add to taste. She didn't have any of the black truffle peelings so I can't say how they taste with the peelings. You'll need a pastry bag if you choose to pipe the filling rather than spoon it in. Since I didn't make them it's a guess on prep time.
Provided by HatesTooCook
Categories < 30 Mins
Time 28m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Place the eggs in a pot and cover with tap water. The level of the water should be about 1 inch above the eggs.
- Bring the pot to a boil and COVER! And turn off the heat and let sit for 13 minutes-EXACTLY!
- Uncover and run the eggs under cold water if using right away or refrigerate until ready to use.
- Peel the eggs and cut in half lengthwise. Remove the yolks from the whites. Mash the yolks with a fork. Add the mayonnaise, truffle oil, cayenne and truffle peelings.
- Whip until very light and fluffy.
- Spoon or pipe the yolk mixture into the whites. Sprinkle with chopped chives. If piping, fill the pastry bag with the egg mixture then cut the tip of the bag off to form a hole about 1/4-inch in diameter. Pipe the mixture into the egg white halves.
Nutrition Facts : Calories 605.4, Fat 49.2, SaturatedFat 8.9, Cholesterol 453.6, Sodium 975.4, Carbohydrate 28.9, Sugar 8.3, Protein 13.6
DEVILED EGGS/TRUFFLED DEVILED EGGS
Steps:
- Hard boil eggs, shell, and slice in half lengthwise. Remove egg yolks, mash with fork and mix with all ingredients. Fill egg whites with mixture and sprinkle with paprika
TRUFFLED DEVILED EGGS
I'm from upstate New York and we're big deviled egg lovers. Growing up there were always deviled eggs at parties and picnics, so now, anytime I throw a party I make sure to have them, and if I don't, I hear about it. They're always the first thing to disappear at my parties! When I was developing my piccolini menu at Café Centro, I wanted to have deviled eggs on the menu but I had to figure out a way to make them with an Italian slant. My friend Christina suggested I put truffles in them, and to this day I kick myself for not thinking of that myself, because trust me, these are some kick-ass eggs!
Yield serves: 8
Number Of Ingredients 6
Steps:
- Put the eggs in a large pot and add enough water to cover by about 1 inch. Bring the pot to a boil (BTB), cover, then turn off the heat and let sit for 13 minutes EXACTLY!
- Drain the eggs and run them under cold water until cool; if you're not using them right away, put them in the fridge.
- Peel the eggs and cut them in half lengthwise; remove the yolks. Put the yolks in a small bowl and mash them with a fork; add the mayonnaise, truffle oil, cayenne, and truffle peelings and whip until very light and fluffy.
- Use a disposable pastry bag (or just buy zip-top bags, fill them, and cut off one corner-a very low-tech solution but my favorite kind!) to pipe the yolk mixture into the whites (or just spoon it in). Sprinkle with the chives to serve.
- Want to goose up the truffle-y flavor? Add a dash more truffle oil. But proceed with caution: It's very easy to over truffle!
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