Upgrade your classic deviled eggs with a touch of truffle to give them an elegant twist. These bite-size appetizers are perfect for entertaining or to serve at a brunch. The truffle adds a bit of luxury making this the perfect fancy hors d’oeuvre for a special occasion. Serve them as a side dish at your Easter brunch or bring them to your next picnic party. They are quick and easy to prepare and can even be made ahead of time. 

Classic Deviled Eggs

Deviled eggs are such a classic appetizer. They are often seen as not modern or old fashioned, but let me tell you, the plate of deviled eggs is always the first one to be devoured at a cocktail party!

I love making them as party snacks, as part of a charcuterie board or as a side dish for a fancy brunch. They’re great to bring to picnics too! 

Classic deviled eggs are usually made with a combination of mayonnaise and mustard and any herbs or spices you fancy. They’re quick and easy to prepare and can be prepped ahead of time, making them the perfect party appetizer. 

All about the truffle

If you love truffles then you are going to love these eggs! Truffles instantly add a touch of luxury to any meal and their flavour can’t be compared to anything else. Truffle and eggs are a match made in heaven and this heavenly combo will wow your tastebuds!

What are truffles?

Truffles are a type of edible fungus. They look a bit like a small weird looking potato. They have a very unique flavour and aroma. They can be described as earthy, a bit garlicky and very fragrant. 

Truffles are actually quite rare and that’s why they are so pricey. They need a specific climate to grow and are a seasonal product. Most of the time trained dogs or pigs are used to find the truffles that grow below ground near certain trees.  

Black truffles are a bit less potent and therefore less expensive. They are often used in a sauce. White truffles are renowned for their intense and fragrant aroma. Thin shavings of white truffle are often used to garnish a dish. 

How to use truffle products?

While real truffles are quite expensive and hard to come by, truffle products can be found in most supermarkets. 

A good quality truffle mayonnaise is one of the staples you can always find in my fridge. Truffle mayonnaise is what gives these eggs their truffle aroma. Creamy truffle mayo is also delicious in a sandwich with thinly sliced roast beef or bresaola. Or simply use it as a dip for oven-baked potato wedges!

Truffle oil is another popular truffle product. Truffle oil has a bad reputation because a lot of oils don’t have real truffle in them but something called ‘truffle essence’ or ‘truffle flavour’, which is actually a synthetic aroma. Look for brands that infuse a good quality olive oil with natural truffle, some oils even have bits of truffle flakes in them! Drizzling a couple of drops of truffle oil on a dish is one of the easiest ways to add that distinctive aroma and a touch of luxury to your meal. I love drizzling some truffle oil on risottos and pastas right before serving. 

Truffle tapenade is usually a mushroom tapenade with added truffle or truffle oil. This is delicious on a bruschetta or can be used in a creamy mushroom pasta sauce.

Truffle butter is basically just butter infused with truffle and salt. It is delicious slathered on a crunchy piece of bread. 

Truffle salt is another way to add an extra depth of flavour. Simply sprinkle some truffle salt flakes on the finished dish. Truffle salt is usually a bit more subtle than oil or mayo but it will still add another layer to a dish. Use it as a finishing salt, right before serving. 

If you manage to get your hands on a fresh truffle then you’re in luck! Slice thin shavings of the truffle and add these over pastas, risottos or any dish you want. The truffle shavings will add a decadent twist to your meal!

How to make the perfect truffle deviled eggs?

If you can boil an egg you can make this recipe, it really is super simple. The hardest part is peeling all your eggs once they are cooked. But I’ve got a trick for you that will make peeling eggs a lot easier. 

Boil your eggs in a pan with plenty of water. I like to cook them for about 12 minutes to make sure the yolks are completely set. Put them in a bowl with ice-cold water to stop the cooking process. Once your eggs are cooled try peeling them underwater, this makes it so much easier to pull the bits of shell away from the egg!

Carefully cut all your eggs in half lengthwise and scoop out the egg yolks, use a teaspoon to make things easier. Put all the halved egg whites on a serving plate and add all the yolks to a bowl. 

Mix the yolks with the truffle mayonnaise and Dijon mustard and don’t forget to add a pinch of salt and pepper. Always have a taste to balance out the flavour to your preferences. 

Now you have to make a choice; are you going for a rustic or fancy look? You could easily use two teaspoons to spoon the egg yolk mixture back into the whites and serve them up just like that. 

If you want them to look more elegant, then you can use a piping bag with a star tip to add the filing to the halved egg whites. Pipe elegant swirls into the egg whites just like you would when adding frosting to a cupcake. 

I finished them off with a sprinkle of finely chopped chives and a tiny caviar tomato. You could also garnish them with other fresh herbs, thinly sliced fresh truffle or maybe a tiny bit of caviar to make them extra special. 

Tips & Alternatives

• Truffle oil: If you can’t find truffle mayo then just use regular mayo and add a couple of drops of truffle oil to the egg yolk mixture. Taste as you go to get the right level of truffle flavour in there. 
• Make ahead: The deviled eggs can be made ahead of time and kept in the fridge until serving time. Store them in an airtight container. They can be made up to 2 days in advance. Another option is to make the egg yolk mixture ahead of time and fill the egg whites right before serving. I like to store the egg yolk mixture ready made in a piping bag. This is also a great option if you want to bring the eggs to another location and fill them on the spot. 
• Garnish: You can go as simple or as fancy as you’d like. Serve them plain with just the egg yolk mixture as filling or add some garnish to make them more elegant. Fresh herbs, thinly sliced truffle, caviar, salt flakes or thinly sliced vegetables like radishes all make pretty garnishes. Edible flowers make these eggs extra cute for springtime. 
• Ziplock bag instead of piping bag: If you haven’t got a piping bag you could also use a ziplock bag and snip off one corner. 

Here are some more ideas to serve at your next brunch party: 

• If you’re looking for more brunch recipes try our Croque Madame. This extra rich and decadent version of a grilled cheese will make your mouth water!
• Sweet cranberry sauce, creamy brie cheese and flaky crescent rolls come together to create this delicious Cranberry Brie Crescent Wreath. This delicious holiday appetizer will steal the show on your brunch table.
• This Classic Chunky Egg Salad is the perfect spring-inspired topping for a sandwich or wrap. To make this fresh and tasty egg salad you only need simple ingredients and pantry staples.

Are you looking for something sweet to add to your brunch table?

• Try these Vegan Banana Cranberry Muffins! This one-bowl recipe is super fast to whip together and healthy enough to have for breakfast!
• Try this Eton Mess with Lemon Curd and Fresh Berries. It puts a zesty spin on this classic dessert that makes it perfect for spring and summer!
• Serve these gorgeous Apple Puff Pastry Roses during your next spring brunch or picnic.