One of the best side dishes when grilling out is deviled eggs, hands down!

Sometimes though, I want to serve something a little more gourmet and showstopping and that is where this recipe for truffle deviled eggs comes in.

It’s a very basic American staple food, but we take it to the next level with white truffle oil.

Jump to:

• Why you will love this truffle deviled egg recipe
• Tips
• Ingredients
• How to make truffle deviled eggs
• Serving Suggestions
• Storage
• Variations
• Substitutions
• Equipment
• FAQ’s
• 📖 Recipe
• 💬 Comments

Why you will love this truffle deviled egg recipe

You are going to love how these truffled deviled eggs taste like they are from a 5 star restaurant!  Not only does it taste gourmet, but it’s no harder than making standard deviled eggs.

The yolks of the hard boiled eggs are whipped up with delicious mayo and truffle oil for a smooth and creamy filling.  Serve them alongside a burger or your favorite grilled dish and you have a complete meal.

Tips

I always hard boil my eggs a day ahead of time.  This way they are cooled and ready to go when I’m ready to whip up the egg yolks and serve them.

Ingredients

The ingredients for truffle deviled eggs are not much different than everyday deviled eggs.  Our main ingredient is the hard boiled egg, and we will also be adding mayonnaise, mustard, and basic spices.

Our ingredient that really raises the bar on this truffled deviled egg recipe is the truffle oil.

There are several different varieties of truffle oils that you can read about here and that also contains my recommendations for which truffle oils to buy.

Black truffle oil and white truffle oil is what we are choosing between.  It really won’t matter if you use one or the other.

I tend to use white truffle oil whenever I make this recipe.  I also love to use white truffle oil when I make truffle fries.

Truffle oil comes from a rare and expensive mushroom called a truffle mushroom. Truffle oil adds a richness to a recipe that also has a slight garlic flavor to it.

You can also find truffle flavoring in the form of truffle salt and actual truffle pieces.  Truffle pieces are more expensive.

One word of warning though, make sure to buy REAL truffle oil, not just truffle flavor.  If you use an imitation truffle flavor instead of real truffle oil, the garlic flavor will overpower your recipe. Real truffle oil is subtle and delicious.

These are the ingredients for truffle deviled eggs:

• Hard boiled eggs
• Mayonnaise
• Truffle oil
• Sweet Pickle juice
• Salt
• Pepper
• Paprika

How to make truffle deviled eggs

Take your hard-boiled eggs and cut them in half lengthwise.  With a small spoon, carefully remove the egg yolk and put it in a small mixing bowl and place the hard-boiled egg whites on a serving platter.

Add the mayonnaise, salt, pepper, a small splash of pickle juice and the truffle oil.

With a whisk or a fork, vigorously mix the egg yolks with the ingredients together until whipped and smooth.

Spoon the whipped egg yolks into a piping bag and with a decorative tip, fill each egg white with the egg yolk mixture.

This step is optional, I usually just fill the egg yolk mixture into the egg whites with a spoon, so mine are not as pretty.

Sprinkle paprika on top of the deviled eggs for garnish.  Serve while cold and enjoy!

Serving Suggestions

The only precarious issue while serving deviled eggs is the temperature of the eggs.

If you take deviled eggs to a cookout or somewhere warm, you need to be aware of the dangers of food born illnesses and bacteria that can occur if not kept at the proper temperature.

I advise always keeping your eggs cold, you can serve the eggs on a plate over ice, or you can buy a special deviled egg serving plate that keeps the eggs cold.

Make sure to put any uneaten eggs away in the fridge right away.

Storage

Truffle deviled eggs must be stored in the fridge for safekeeping.  They can be stored in an airtight container for up to 3 days.

Variations

You can vary the garnishes on deviled eggs very easily.  Some people love finely chopped chives on their deviled eggs. If you have truffle salt or truffle pieces you can sparingly add that to the top for garnish as well.

Substitutions

This recipe calls for sweet pickle juice but can easily be substituted for white vinegar.  However, I prefer the taste of sweet pickle juice in deviled eggs.  It lightens and freshens up the flavor in my opinion.

Equipment

• Whisk for fork
• Deviled eggs serving tray (that keeps it cold)

FAQ’s

Why do my deviled eggs get watery?

Deviled eggs get watery if you make them to0 far ahead of time, or if they get too warm.  It is best to make them immediately before serving them, and it is safest to serve them on a chilled plate.

Should I let my hard boiled eggs cool before making deviled eggs?

Yes absolutely!  Not only do the eggs need to be cooled completely to make deviled eggs, but in order to avoid the greenish color in the egg yolks when making hard boiled eggs, you must cool them down right after boiling them by adding them into ice water.

How do you make deviled egg filling smooth and without lumps?

Make sure to break the egg yolks apart with a whisk or fork before whipping them up with the other ingredients.  Vigorously whip the egg yolks with mayonnaise to get the smooth texture.

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