Luxe Truffle Deviled Eggs
Elegant deviled eggs elevated with truffle oil and topped with black lava salt, fresh cracked pepper, and delicate chive flowers. These sophisticated appetizers combine classic creamy deviled egg filling with luxurious truffle flavor.
Ingredients
- •1 dozen hard-cooked eggs
- •2 tablespoons mayonnaise
- •2 tablespoons sour cream or crème fraîche
- •2 tablespoons truffle oil
- •¼ teaspoon salt
- •1 pinch Black lava salt
- •1 pinch Fresh-cracked black pepper
- •20 pieces tiny chive flowers
Cooking Instructions
- 1.
Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set 20 egg white halves on a platter, cover, and refrigerate. This recipe uses 12 egg yolks, but only yields enough filling for 20 halves; reserve the extra 4 whites for another use.
10 min
- 2.
With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, truffle oil, and salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Taste and season accordingly.
5 min
- 3.
Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
10 min
- 4.
Top each egg half with a tiny sprinkle of black lava salt, a grind of fresh-cracked black pepper, and a chive flower, if using.
5 min
