Treat your deviled egg filling to an upgrade with this Truffled Deviled Eggs recipe. This elegant twist on the casual classic is perfect for entertaining.
If there’s a truffle upgrade available on a restaurant menu, chances are I’m going to take it. Whether they’re freshly-shaved over agnolotti, topping a creamy bowl of risotto, or the crowning touch to French scrambled eggs, I’m solidly “in.”
Given how well truffles pair with eggs, Truffled Deviled Eggs are a great option for a luxurious, yet familiar appetizer. These pretty bites are perfect for occasions like New Year’s Eve, cocktail parties, and brunch–any party where you want an hors d’oeuvre that’s easy to make, and impressive, yet approachable.
What are Truffles?
Truffles are a rather rare edible fungus that grow underground. They look like a funky little potato, or small bumpy rock. Truffle hunters harvest them with trained dogs or pigs, who can detect the truffles’ aroma from sometimes more than a foot below ground level.
Some of the most prized truffles come from Italy (such as Alba truffles) and France (Perigord truffles), and their rarity makes them an expensive luxury. Depending on the season (summer or winter) and growing region, fresh truffles can range from $90-$100 an ounce for black truffles, to $200 or more per ounce for white truffles.
In fact, back in 2014, a rare 4.16 pound white Alba truffle commanded $61,250 in a Sotheby’s auction. I, for one, would love to know how the winning bidder used it!
What Do Truffles Taste Like?
Truffles have a very earthy flavor and fragrance. They can be a bit garlicky, sometimes with hints of shallot, and a “musky” scent.
There’s simply nothing like freshly-harvested and shaved truffles. They’re absolutely delicious; intoxicating even.
Making the Filling for Truffled Deviled Eggs
The egg yolk filling for these deviled eggs is classic, starting with a combination of mayonnaise and sour cream for a creamy base. Dijon mustard and lemon juice add a little spice and acidity, while fresh chives bring freshness and a mild onion flavor.
To make the deviled eggs “truffled,” I add a little truffle oil. You can use either white or black truffle oil, depending on which you prefer and is available to you. Pungency can vary by bottle, so I’ve provided a range of quantities in the recipe card.
The Truth About Truffle Oil
If you haven’t already heard the news, most truffle oil on the market doesn’t contain real truffles. Read the ingredient list on the back of the bottle. Even if it lists truffles, you’ll most likely also see “truffle essence” or “truffle flavor” right alongside it.
These terms very often refer to a compound called 2-4 dithiapentane, a synthetic truffle aroma. Because of this, truffle oil has come under a lot of fire (Chef Ramsay called it “one of the most pungent, ridiculous ingredients ever known to chef”). There have even been lawsuits waged against truffle oil manufacturers over the usage and labeling.
So, why do bottlers use it? First of all, truffles are very expensive. Secondly, their flavor dissipates quickly. A bottle of truffle oil infused only with fresh truffles wouldn’t have a very long shelf life.
Personally, I don’t find all truffle oil quite so offensive. You can find some bottles that have a softer, more rounded flavor and contain at least some proportion of real truffles infused into the olive oil. Look for brands that combine this with “natural” truffle extract or flavoring.
If you like things like truffle fries, truffle popcorn, and yes, truffled deviled eggs, a decent bottle is worth the search.
Serving Truffled Deviled Eggs
I like to garnish these deviled eggs with extra snipped chives for a pop of color, and, if I have them, a slice of shaved fresh truffle.
If you cannot source fresh truffles, or you’re looking for a less spendy alternative, you can use preserved shaved truffles. This jarred product is also sometimes labeled “truffle peelings” or “carpaccio”.
If you make this substitution, do so with the understanding that preserved truffles will not have the texture or flavor of one that has been freshly-shaved. Their aroma is usually quite muted from their fresh counterparts.
Truffled Deviled Eggs are also delicious with caviar. A tiny dollop on the top of each egg makes a beautiful finish, especially for a cocktail party.
Want to serve these eggs on a platter with an assortment of varieties? Don’t miss my recipes for Classic Deviled Eggs, Smoky Chipotle Deviled Eggs with Chorizo, Italian Deviled Eggs, and Bacon Deviled Eggs with Horseradish.
Truffled Deviled Eggs
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon Dijon mustard (I use Maille or Fallot)
- 1/2 teaspoon fresh lemon juice
- 1-3 teaspoons quality truffle oil (depending on the brand and your preferences)
- 2 teaspoons snipped chives , plus additional for garnish
- shaved truffles , for garnish (optional)
- kosher salt and freshly-ground black pepper
Cook the Eggs
- STOVE TOP: Place eggs in a heavy-bottomed pot and cover with cool water by 1 to 2 inches. Vent lid and bring just to a boil. Cover pot completely, lower heat, and simmer for 30 seconds. Remove from heat and let stand, covered, 12 minutes. Transfer eggs to a bowl of ice water and let stand for 10 minutes before peeling under cool running water. Slice eggs in half lengthwise.6-quart INSTANT POT: Add eggs to a silicone egg holder or place on your Instant Pot rack. Add 1 cup of water. Seal and cook on the "Egg" setting or HIGH pressure for 5 minutes, followed by a 5 minute natural release. Open the valve to release the remaining pressure. Immediately transfer eggs to a bowl of ice water for 5 minutes before peeling and slicing eggs in half lengthwise.
Assemble the Deviled Eggs
- Gently scoop egg yolks into a bowl. Using a whisk, fork, or a hand mixer (my preferred method), mash yolks and combine with mayonnaise, sour cream, Dijon mustard, and lemon juice until smooth and fluffy. Stir in truffle oil, to taste, and chives. Season to taste with salt and pepper.
- Using a spoon, a piping bag fitted with a large star or plain tip, or a zip-top bag with the corner snipped off, fill each egg white half with some of the egg yolk mixture. Sprinkle with chives to garnish, and top each with a piece of shaved truffle, if desired.