Deviled Eggs with Truffle Oil
The classic deviled egg with a fancy twist, this is my favorite version and recipe.
Servings: 24 servings
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.