Luxe Truffle Deviled Eggs Recipes

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TRUFFLED DEVILED EGGS



Truffled Deviled Eggs image

Provided by Anne Burrell

Categories     appetizer

Time 15m

Number Of Ingredients 0

Steps:

  • Mash 6 hard-boiled egg yolks, 3/4 cup mayonnaise, 1 1/2 teaspoons truffle oil and a pinch of cayenne. Mix in 1 tablespoon chopped jarred black truffles, if desired. Spoon into the egg whites and top with chopped chives.

LUXE TRUFFLE DEVILED EGGS



Luxe Truffle Deviled Eggs image

Provided by Kathy Casey

Categories     Egg     Appetizer     Cocktail Party     Vegetarian     New Year's Eve     Mayonnaise     Engagement Party     Party     Truffle Oil     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 20

Number Of Ingredients 10

1 dozen hard-cooked eggs
Filling
2 tablespoons mayonnaise
2 tablespoons sour cream or crème fraîche
2 tablespoons truffle oil
1/4 teaspoon salt
Topping
Black lava salt
Fresh-cracked black pepper
20 tiny chive flowers (optional)

Steps:

  • Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set 20 egg white halves on a platter, cover, and refrigerate. This recipe uses 12 egg yolks, but only yields enough filling for 20 halves; reserve the extra 4 whites for another use.
  • With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, truffle oil, and salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Taste and season accordingly.
  • Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
  • Top each egg half with a tiny sprinkle of black lava salt, a grind of fresh-cracked black pepper, and a chive flower, if using.

TRUFFLE DEVILED EGGS



Truffle Deviled Eggs image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 32m

Yield 2 dozen eggs

Number Of Ingredients 8

1 dozen eggs, plus 2 yolks
1 tablespoon truffle oil
4 tablespoons olive oil
2 dashes hot sauce (recommended: Tabasco)
Salt and white pepper
1 teaspoon minced fresh parsley leaves
1 teaspoon dry English mustard (recommended: Coleman's)
Chives, for garnish

Steps:

  • In saucepan, add the eggs and enough hot water to cover the eggs. Cook the eggs for 12 minutes at a rapid boil. Remove the eggs to a bowl of cold water and let cool for about 10 to 15 minutes.
  • While the eggs are cooling, prepare the truffle mayonnaise by whisking the remaining 2 egg yolks, in a medium bowl, until the yolks are stiff and increased in volume by 20 percent. Slowly whisk in the truffle oil and olive oil, ensuring that all of the oil is being absorbed before more is added. Continue to add the oil until all of it has been added, then season with hot sauce, salt and white pepper, to taste. Stir in the parsley and the dry mustard and set aside.
  • Remove the eggs from the water, peel and remove the yolks to a medium bowl. Add truffle mayonnaise and mix well with a fork. Arrange the cooked whites on a flat service and fill the well with the prepared egg mixture. Arrange on a serving platter and garnish with chives.;

TRUFFLED DEVILED EGGS



Truffled Deviled Eggs image

Provided by Anne Burrell

Categories     appetizer

Time 1h

Yield 12 deviled eggs

Number Of Ingredients 7

6 eggs
1 1/2 cups mayonnaise
1 tablespoon truffle oil
Pinch cayenne pepper
2 tablespoons finely chopped black truffle peelings
Chopped chives, for garnish
Special Equipment: Disposable pastry bag

Steps:

  • Place the eggs in a pot and cover with tap water. The level of the water should be about 1 inch above the eggs.
  • Bring the pot to a boil and COVER!!!! And turn off the heat and let sit for 13 minutes-EXACTLY!!!!!
  • Uncover and run the eggs under cold water if using right away or refrigerate until ready to use.
  • Peel the eggs and cut in half lengthwise. Remove the yolks from the whites. Mash the yolks with a fork. Add the mayonnaise, truffle oil, cayenne and truffle peelings.
  • Whip until very light and fluffy. *If you want a little more truffle flavor add a little more truffle oil. Proceed with caution, it is very easy to over truffle.
  • Spoon or pipe the yolk mixture into the whites. Sprinkle with chopped chives. If piping, fill the pastry bag with the egg mixture then cut the tip of the bag off to form a hole about 1/4-inch in diameter. Pipe the mixture into the egg white halves.

TRUFFLED DEVILED EGGS



Truffled Deviled Eggs image

Provided by Anne Burrell

Categories     appetizer

Time 28m

Yield 24 deviled eggs

Number Of Ingredients 6

12 large eggs
1 cup mayonnaise
2 tablespoons finely chopped black truffle peelings
1 tablespoon truffle oil
Pinch of cayenne pepper
Chopped fresh chives, for garnish

Steps:

  • Put the eggs in a large pot and add enough water to cover by about 1 inch. Bring the pot to boil (BTB), cover and then turn off the heat and let sit for 13 minutes EXACTLY!
  • Drain the eggs and run them under cold water until cool; if you're not using them right away, put them in the fridge.
  • Peel the eggs and cut them in half lengthwise. Remove the yolks. Put the yolks in a small bowl and mash them with a fork. Add the mayonnaise, truffle peeling, truffle oil and cayenne and whip until very light and fluffy.
  • Use a disposable pastry bag (or just buy zip-top bags, fill them and cut off one corner - a very low-tech solution but my favorite kind!) to pipe the yolk mixture into the whites (or just spoon it in). Sprinkle with the chives to serve.

TRUFFLE DEVILED EGGS



Truffle Deviled Eggs image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 7

12 large eggs
1/3 cup mayonnaise
1/4 teaspoon ground paprika, plus more for garnish
1/4 teaspoon truffle salt
Freshly ground pepper
5 dashes your favorite hot sauce
1 tablespoon fresh chives, chopped

Steps:

  • Fill a pot with 8 cups water, add the eggs and bring to a simmer. Cover and simmer over medium heat for 13 minutes. Remove the eggs and soak in cold water for about 30 minutes. Peel the eggs.
  • To make the deviled eggs, split the eggs lengthwise. Remove the yolks and place them in a mixing bowl. Add the mayonnaise, paprika, truffle salt, some pepper and the hot sauce and mix vigorously. Taste. Add a pinch more truffle salt if desired. Place the mixture into a piping bag fitted with a star tip or cut the end of a plastic storage bag and pipe the egg mixture back into the awaiting egg whites.
  • Garnish with more paprika, the chives and some freshly ground pepper.

TRUFFLED DEVILED EGGS



Truffled Deviled Eggs image

Recipe by Anne Burrell (Secrets of a Restaurant Chef) My mother in law made these and I loved these truffled eggs but hubby thought too much truffle oil so you may want to want to start with less truffle oil and add to taste. She didn't have any of the black truffle peelings so I can't say how they taste with the peelings. You'll need a pastry bag if you choose to pipe the filling rather than spoon it in. Since I didn't make them it's a guess on prep time.

Provided by HatesTooCook

Categories     < 30 Mins

Time 28m

Yield 3 serving(s)

Number Of Ingredients 6

6 eggs
1 1/2 cups mayonnaise
1 tablespoon truffle oil
1 pinch cayenne pepper
2 tablespoons finely chopped black truffles, peelings
chopped chives (to garnish)

Steps:

  • Place the eggs in a pot and cover with tap water. The level of the water should be about 1 inch above the eggs.
  • Bring the pot to a boil and COVER! And turn off the heat and let sit for 13 minutes-EXACTLY!
  • Uncover and run the eggs under cold water if using right away or refrigerate until ready to use.
  • Peel the eggs and cut in half lengthwise. Remove the yolks from the whites. Mash the yolks with a fork. Add the mayonnaise, truffle oil, cayenne and truffle peelings.
  • Whip until very light and fluffy.
  • Spoon or pipe the yolk mixture into the whites. Sprinkle with chopped chives. If piping, fill the pastry bag with the egg mixture then cut the tip of the bag off to form a hole about 1/4-inch in diameter. Pipe the mixture into the egg white halves.

Nutrition Facts : Calories 605.4, Fat 49.2, SaturatedFat 8.9, Cholesterol 453.6, Sodium 975.4, Carbohydrate 28.9, Sugar 8.3, Protein 13.6

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