Monday, February 8, 2010

Recipe :: Truffled Deviled Eggs

Styling and Photography by Karen Mordechai
with Special Guest Styling by Randi Brookman Harris

12 eggs
6 tbsp mayonnaise
2 tsp Dijon mustard
2 tsp white truffle oil
2 tsp freshly squeezed lemon juice
salt + freshly ground pepper
black truffles (optional)

Hard-boil eggs, cool, peel, halve, and carefully remove the yolks; reserve the whites. Combine egg yolks, mayonnaise, Dijon mustard, white truffle oil, and lemon juice in a medium nonreactive bowl. Season well with salt and freshly ground black pepper and mix well until yolks are broken up and ingredients are evenly incorporated. Evenly pipe or spoon yolk mixture into reserved egg white halves. As desired, top with thinly chopped black truffle.


  1. a recipe that combines two of my favourite things!

  2. oh my, that looks amazing! I'm a huge fan of deviled eggs. would truffle oil work as a substitute for black truffles?

  3. YUM!!!!! We're thinking of serving a recipe almost identical to this at our cocktail hour. SO amazing. And this is coming from someone who hasn't been the biggest deviled egg fan in the past.

  4. This looks lovely; thank you. It reminds me of eggs mimosa from the French cookbook Bible I Know How to Cook. But the addition of truffle oil here is a great new idea.

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  6. Today seems to be a deviled egg day, stumbled across this blog post and this video on the same day. Seth Herzog is obsessed with deviled eggs

  7. My husband and I made these last night (halved the recipe) as a treat to ourselves, and I want to make them again tonight!!! They were sooo good. We didn't have an actual black truffle but we did use the white truffle oil and it turned out just wonderful!