Truffle Deviled Eggs Recipe
If you’re looking for a little bite of luxury that’s still easy and make-ahead friendly, this Truffle Deviled Eggs Recipe is the elegant egg hors d’oeuvre you’ll want on every party platter.
I’ve made a lot of deviled eggs over the last 50 years (church potlucks, bridal showers, New Year’s Eve—you name it), but these truffle deviled eggs feel like they put on a little black dress and pearls. The creamy truffle filling is silky, savory, and just “fancy” enough to turn simple eggs into a true luxury egg appetizer, without being fussy or hard to pull off.
They’re wonderful as a truffle egg appetizer for holidays, date-night dinners at home, or frankly, just a Tuesday when you need a snack that makes you feel like you’re in a cozy little wine bar.
Why You’ll Love This Recipe
- Simple ingredients, fancy flavor – You’re turning basic hard-boiled eggs into gourmet deviled eggs with just a bit of truffle oil and seasoning.
- Perfect truffle party appetizer – These are bite-sized, easy to grab, and they disappear fast on a buffet table.
- Make-ahead friendly – The filling and eggs can be prepped in advance, which keeps last-minute party stress way down.
- No oven, no problem – Great when your oven is already full of roasts, casseroles, or holiday pies.
- Customizable truffle level – Whether you like just a whisper of truffle or a more earthy punch, you can adjust it to your taste.
- Holiday showstopper – This truffle holiday appetizer looks gorgeous on a platter with herbs and a sprinkle of flaky salt.
- Protein-packed snack – Rich and indulgent, yes, but still made with real, simple ingredients and plenty of protein from eggs.
- Crowd-pleasing flavor – Familiar deviled egg comfort with a little gourmet twist that feels special, not strange.
Ingredients
For this Truffle Deviled Eggs Recipe, you don’t need a long shopping list—just a few smart ingredients that play well together.
For the eggs:
- 12 large eggs
- Ice and cold water (for an ice bath after boiling)
For the creamy truffle filling:
- 1/3 cup mayonnaise (use a good-quality, full-fat mayo for the best texture)
- 2 tablespoons sour cream or Greek yogurt (full-fat; Greek yogurt makes it a bit tangier and a touch lighter)
- 1–1 ½ teaspoons white or black truffle oil (start with 1 teaspoon and adjust to taste—truffle oil is strong)
- 2 teaspoons Dijon mustard
- 1 teaspoon lemon juice (fresh if you can; it brightens the richness)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon fine sea salt (more to taste)
- 1/8 teaspoon freshly ground black pepper
- 1–2 teaspoons finely chopped fresh chives (plus more for garnish)
For garnish (optional but highly recommended):
- Extra chopped chives
- Flaky sea salt (like Maldon)
- Freshly cracked black pepper
- A light dusting of smoked paprika or black pepper (for color)
- Shaved truffle or a pinch of truffle salt (for a serious gourmet touch, if you have it)
A quick note on truffle oil:
Use a brand you like the smell of. Truffle oil varies a lot—some are delicate, others very strong. Give it a sniff; if it smells harsh or fake, use it sparingly or try another brand.
Directions
You know what? Deviled eggs seem fussy, but once you get a rhythm, they’re really very easy. Here’s how I make this truffle egg recipe feel stress-free.
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Boil the eggs
Place the eggs in a single layer in a large saucepan and cover with cold water by about 1–2 inches. Bring to a gentle boil over medium-high heat, then cover, turn off the heat, and let sit for 10–12 minutes. This gives you firm, bright yellow yolks without that gray ring. -
Cool the eggs quickly
While the eggs sit, fill a large bowl with ice and cold water. When the time is up, use a slotted spoon to move the eggs into the ice bath. Let them sit for at least 10 minutes. This helps stop the cooking and makes peeling much easier. -
Peel the eggs
Gently tap each egg on the counter to crack the shell, then roll it lightly to loosen it. Peel under cool running water if you need help getting under the membrane. Don’t stress about a few little nicks; you can face the prettiest side up on the serving platter. -
Slice and separate yolks
Pat the peeled eggs dry and slice them in half lengthwise with a sharp knife. Wipe the knife as you go for clean cuts. Carefully pop the yolks into a medium mixing bowl, and arrange the egg white halves on a serving tray or plate. -
Mash the yolks
Using a fork, mash the yolks until they’re fine and crumbly—no big chunks. This step is important; the smoother you get them now, the silkier your creamy truffle filling will be later. -
Mix the base filling
To the mashed yolks, add the mayonnaise, sour cream or Greek yogurt, Dijon mustard, lemon juice, garlic powder, onion powder, salt, and pepper. Stir until the mixture is smooth and well combined. If it feels too thick, add a tiny splash of water or more mayo, about 1 teaspoon at a time. -
Add the truffle flavor
Start by stirring in 1 teaspoon of truffle oil and the chopped chives. Taste the filling. If you want more of that earthy truffle aroma, add another 1/2 teaspoon, a few drops at a time, tasting as you go. Truffle should feel like a rich background note, not a perfume counter. -
Adjust seasoning
Taste again and tweak the salt, pepper, or lemon juice. Remember, the flavor will mellow slightly once chilled, so make sure it tastes just a bit bolder than you want the final eggs. -
Fill the egg whites
Spoon the filling into a piping bag fitted with a star tip, or use a zip-top bag and snip off a small corner. Pipe the filling neatly into each egg white half. No piping bag? Just spoon it in and swirl with the back of a teaspoon—still lovely. -
Chill before serving
Cover the tray loosely with plastic wrap and chill for at least 30–45 minutes. This helps the flavors blend and lets the filling firm up a bit, which is perfect for serving. -
Garnish and serve
Right before serving, sprinkle with extra chives, a little flaky sea salt, and a crack of black pepper. If you’re going for a showy gourmet deviled eggs platter, add a tiny shaving of truffle or a pinch of truffle salt on a few pieces. Arrange them on a pretty plate and enjoy your elegant egg hors d’oeuvre moment.
Servings & Timing
- Yield: 24 truffle deviled eggs (24 filled egg halves)
- Prep Time: 20 minutes (peeling, mixing, filling)
- Cook Time: 10–12 minutes for boiling the eggs
- Chill Time: 30–45 minutes
- Total Time: About 1 hour 15 minutes, with most of that hands-off chilling time
These make an excellent make ahead deviled eggs option for parties—you can easily double the batch for a bigger crowd.
Variations
A good Truffle Deviled Eggs Recipe is a great base for playing around. Here are a few fun twists:
- Parmesan Truffle Deviled Eggs – Stir in 2 tablespoons of finely grated Parmesan or Pecorino for a salty, nutty bite.
- Smoked Salmon Truffle Eggs – Fold in finely chopped smoked salmon and a bit of dill for a brunch-style truffle egg appetizer.
- Truffle Bacon Deviled Eggs – Add 2–3 tablespoons of very finely crumbled crisp bacon for a smoky, savory finish.
- Herb Garden Truffle Eggs – Mix in extra fresh herbs like parsley, dill, and tarragon for a bright, green-speckled filling.
- Spicy Truffle Deviled Eggs – Add a few drops of hot sauce or a pinch of cayenne to balance the richness with gentle heat.
- Lighter Truffle Eggs – Use mostly Greek yogurt and a bit less mayo for a slightly lighter creamy truffle filling.
Storage & Reheating
These truffle deviled eggs are served chilled or at cool room temperature, so there’s no reheating needed—one less thing to fuss about.
- Refrigeration: Store filled eggs in a single layer in an airtight container and refrigerate for up to 2 days.
- Make-ahead strategy: For the best texture, you can cook and peel the eggs and make the filling up to 2 days ahead. Keep the egg whites and the filling separate; store the filling in a piping bag or covered bowl in the fridge, then fill the whites the day you plan to serve.
- Freezer: I don’t recommend freezing deviled eggs. The whites tend to turn watery and rubbery once thawed.
- Serving safety: If you’re serving them at a party, try not to let them sit out longer than 2 hours—1 hour if the room is very warm.
Notes
A few things I’ve learned after testing this Truffle Deviled Eggs Recipe more times than I’ll admit:
- Truffle can be bossy. It’s easy to overdo, especially with some brands of truffle oil. Start small, taste, and build up. You can always add more, but you can’t take it out.
- Boiled egg method matters. Overcooked eggs have rubbery whites and greenish yolks, which won’t give you that dreamy texture we’re going for. The gentle boil-then-rest method really helps.
- Texture is everything. Mash the yolks well and mix the filling until very smooth; a few extra seconds with a fork or small whisk goes a long way.
- Piping feels fancy, but a spoon works. If you don’t have piping bags, a sturdy zip-top bag works great, or you can simply spoon the filling in and swirl it a bit—it still reads “gourmet” with the right garnish.
- Salt at the end. I like to finish these with a tiny sprinkle of flaky salt on top. It adds crunch and makes that truffle flavor pop.
- Serving idea: Arrange these truffle deviled eggs on a bed of baby arugula or fresh herbs for a pretty, restaurant-style presentation.
FAQs
Can I make these truffle deviled eggs a day ahead?
Yes, they’re perfect make ahead deviled eggs. You can cook the eggs, mix the filling, and even fill them up to 24 hours before serving; just cover and refrigerate.
What kind of truffle oil should I use?
Either white or black truffle oil works. White truffle oil is usually a bit more delicate, while black truffle oil tends to be earthier and stronger—use whichever you prefer.
Can I use real truffles instead of truffle oil?
If you’re lucky enough to have real truffle, you can finely grate a small amount into the filling and on top, but most home cooks find truffle oil more accessible and budget-friendly.
My filling turned out too thick—what can I do?
Stir in a teaspoon of water, lemon juice, or a bit more mayo at a time until you reach a smooth, creamy consistency that pipes or spoons easily.
Can I make this recipe without mayonnaise?
You can use all Greek yogurt and a little olive oil, but the flavor and richness will change. The result is still tasty, just not quite as classic and lush.
How do I keep the egg whites from tipping over on the platter?
You can trim a tiny slice off the bottom of each egg white half so it has a flat base, or nestle them onto a layer of lettuce or herbs to help keep them steady.
Are these truffle deviled eggs gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free, as long as your mustard, mayo, and truffle oil are certified or labeled gluten-free.
What can I serve with this truffle egg appetizer?
They’re lovely alongside a cheese board, charcuterie, sparkling wine, or a simple green salad for a light, fancy-feeling lunch.
Conclusion
These truffle deviled eggs turn the humble hard-boiled egg into a truffle party appetizer that feels luxurious without demanding restaurant-level skills. You get creamy, savory, gently truffled bites that work as a truffle holiday appetizer, a date-night snack, or a special dish for any gathering.
If you try this Truffle Deviled Eggs Recipe, let me know how they turned out—leave a comment, share your twist, or tell me if they disappeared as fast as they do at my house. And if you love a good, “fancy but easy” appetizer, you might enjoy exploring some of my other deviled egg flavors and party snacks next.
Truffle Deviled Eggs
Ingredients
- 12 large eggs
- ice and cold water for an ice bath after boiling
- 1/3 cup mayonnaise good-quality, full-fat
- 2 tablespoons sour cream or Greek yogurt full-fat
- 1-1 1/2 teaspoons white or black truffle oil start with 1 teaspoon and adjust to taste
- 2 teaspoons Dijon mustard
- 1 teaspoon lemon juice fresh, if possible
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon fine sea salt more to taste
- 1/8 teaspoon freshly ground black pepper
- 1-2 teaspoons fresh chives finely chopped, plus more for garnish
- extra chopped chives for garnish
- flaky sea salt such as Maldon, for garnish
- freshly cracked black pepper for garnish
- smoked paprika or additional black pepper light dusting, for color (optional)
- shaved truffle or truffle salt for garnish, optional
Instructions
- Place the eggs in a single layer in a large saucepan and cover with cold water by about 1–2 inches. Bring to a gentle boil over medium-high heat, then cover, turn off the heat, and let sit for 10–12 minutes for firm, bright yolks.
- While the eggs sit, fill a large bowl with ice and cold water. When the time is up, transfer the eggs to the ice bath and let sit for at least 10 minutes to stop the cooking and make peeling easier.
- Gently tap each egg on the counter to crack the shell, then roll lightly to loosen it. Peel under cool running water if needed to get under the membrane.
- Pat the peeled eggs dry and slice in half lengthwise with a sharp knife, wiping the blade between cuts for clean edges. Carefully pop the yolks into a mixing bowl and arrange the egg white halves on a serving tray.
- Using a fork, mash the yolks until very fine and crumbly with no large chunks; this helps create a smooth, silky filling.
- To the mashed yolks, add the mayonnaise, sour cream or Greek yogurt, Dijon mustard, lemon juice, garlic powder, onion powder, salt, and pepper. Stir until smooth and well combined. If too thick, add a tiny splash of water or more mayo, about 1 teaspoon at a time.
- Stir in 1 teaspoon of truffle oil and the chopped chives. Taste and add up to an additional 1/2 teaspoon truffle oil, a few drops at a time, until the truffle flavor is pleasantly aromatic but not overpowering.
- Taste the filling and adjust with more salt, pepper, or lemon juice as needed. Aim for a flavor that is slightly bolder than you want in the finished eggs, as it will mellow once chilled.
- Transfer the filling to a piping bag fitted with a star tip (or a zip-top bag with a small corner snipped off) and pipe into each egg white half. Alternatively, spoon the filling in and swirl with the back of a teaspoon.
- Cover the tray loosely with plastic wrap and chill the deviled eggs for 30–45 minutes to allow the flavors to meld and the filling to firm slightly.
- Just before serving, garnish with extra chopped chives, a sprinkle of flaky sea salt, and freshly cracked black pepper. Add a light dusting of smoked paprika or additional pepper for color, and, if desired, a small shaving of truffle or pinch of truffle salt on some eggs.
