Fancy Deviled eggs!
OH yes you read that right, here I have for you the classic deviled egg with a splash of fanciness! The deviled egg can be traced back to ancient Rome, where boiled eggs were seasoned with spicy sauces and served as a starter meal during gatherings and feasts. The 1st known recipe in Europe is from the 13th century. In 1896 by an American cookbook author named Fannie Farmer. She was the 1st to add mayonnaise to the recipe and I’m glad she did because I love a creamy deviled egg!
Now it seems this popular hors d’oeuvre is served all over and there are so many different recipes. I love to make many different variations. This recipe is a classic with a lovely little burst of extra flavor. A few splashes of white truffle oil and onion powder. It adds such a yummy punch to the creamy mayo and mustard filling. Speaking of creamy food, that is an important part. Make sure to whip them extra smooth.
Before we move on to the recipe, I thought I’d offer a tip on shelling boiled eggs. I put on a pot of water big enough to hold a dozen eggs. Turn the heat to high and carefully drop the eggs in. Set a timer for 20 minutes and let them do their thing. Drain and immediately add cold water. Let them rest for 10 minutes then go on to shelling.
1st step is to tap lightly on the counter and create a crack.
Next step is to use the edge of a spoon and get it under the shell.
Start to lift the shell and keep moving around the egg until its all off. It’s so easy this way!
You will have them all peeled and filled in no time.
Ok, Let’s get started!
Deviled Eggs with Truffle Oil
Ingredients
- 12 eggs boiled and shelled
- 1/2 cup mayonnaise
- 2 tbsp. classic yellow mustard Dijon is great too, but I'd only use 1 tbsp.
- 1/2 tsp dried dill
- 1/4 tsp onion powder
- a few drops of white truffle oil
- salt and pepper to taste
- 1/2 tsp paprika I love the hot Hungarian paprika
- green onions or chives, chopped for garnish
Instructions
- Fill a large pot with water, about half or 2/3 way full. Turn to high heat and drop the eggs in. Boil for 20 minutes. Drain the water and immediately add cold water. Let it set for 20 minutes. Shell the eggs. For my spoon tip see the instructions with pictures above.
- After the eggs are shelled, Rinse them and cut in half lengthwise
- Remove all the yolks. They should pop right out with a gentle squeeze but you can use a small spoon to help. Add them to a medium sized mixing bowl with a potato masher or whisk smash them down to a corn meal texture.
- Add the mayonnaise, mustard, dill, onion powder, truffle oil, salt, and pepper. Whisk until smooth
- To fill the shells I like to use a piping bag. The ones that are used to frost cakes. If you do not have one a easy substitute is a sandwich bag. Simply fill the bag, and cut one corner and squeeze it out into the empty egg.But you can simply use a spoon and pop them right in too!
- To finish, Sprinkle on Paprika and some green onions, dill, or chives for garnish.
- Plate and enjoy!
- Can be refrigerated for a couple days.
[…] A basic deviled egg is great but if you want to make it extra special, give my truffle oil deviled egg recipe a try. Here is is- Deviled Eggs with Truffle Oil […]
[…] Check out my egg shelling tips in this post- Deviled Eggs with Truffle Oil […]