Truffled Deviled Eggs

Here’s a recipe for deviled eggs with a twist – they’re made with truffle oil, giving them a lovely earthy flavour. If you can’t get hold of truffle oil, you could use a few drops of truffle essence instead.


  • 6 eggs
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1/2 tsp white wine vinegar
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp truffle oil
  • 1 tbsp chopped chives


  1. Place the eggs in a saucepan and cover with cold water. Bring to the boil and cook for 3 minutes.
  2. Remove from the heat and leave to cool for a few minutes, then place in a bowl of cold water and leave to cool completely.
  3. Carefully peel the eggs.
  4. Cut the eggs in half lengthways and scoop out the yolks into a bowl.
  5. Mash the yolks with a fork, then add the mayonnaise, mustard, vinegar, salt, pepper and truffle oil. Mix well.
  6. Spoon the mixture into the egg whites.
  7. Garnish with the chopped chives.

Potential changes & improvements

If you’re not a fan of truffle oil, you could omit it from the recipe. You could also try adding a little bit of grated lemon zest to the yolk mixture for a bit of extra zing.

What other food it works well with

Truffled deviled eggs go well with a simple green salad and some crusty bread.

Common Mistakes

One common mistake when making deviled eggs is to overcook the eggs, which results in the yolks being dry and crumbly. Make sure to only cook the eggs for 3 minutes before removing from the heat.

Nutritional Information

Per serving (2 halves):

  • Calories: 190
  • Fat: 16 g
  • Saturated Fat: 3 g
  • Cholesterol: 327 mg
  • Sodium: 443 mg
  • Carbohydrates: 1 g
  • Fiber: 0 g
  • Sugar: 1 g
  • Protein: 12 g

Allergens: eggs, mustard

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