Truffled Deviled Eggs

Truffled Deviled Eggs
Photo by Joshua Paul


  • Garnishes: fresh chives, grated Parmigiano-Reggiano
  • 2 teaspoons white truffle oil (optional)
  • Freshly ground pepper, to taste
  • 1/3 cup mayonnaise
  • ¼ cup freshly grated Parmigiano-Reggiano cheese
  • Salt, to taste
  • Extra-virgin olive oil (optional)
  • + 2 more ingredients
    • 2 teaspoons Dijon mustard
    • 12 large eggs

1. Place eggs and water to cover in a saucepan; bring to a boil. Remove from heat, and let stand, covered, 10 minutes. Drain eggs, and rinse with cold water for several minutes. Peel eggs, and cut in half lengthwise. 2. Place 6 egg halves (including whites) and all additional egg yolks in a food ...

View full recipe at My Recipes


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