Truffle Devilled Eggs


I made my own mayonnaise for this but it would be equally good if you just bought a quality one and added in a generous glug of truffle oil. I used @belazu_co white truffle oil which was reasonably priced. If this is for a party you can prep these the day before and leave in the fridge grating over the fresh truffle before serving. I served these last night at a party and they went down a treat. They make an egg-cellent winter canapé.


2-3 halves per person.

Carefully add some room temperate hen eggs to boiling water and cook for 7.5 minutes. Then add to a large bowl of iced water which will stop them cooking. Leave for 10 minutes. Peel eggs being gentle not to break them. Use a sharp knife to slice eggs in half and use a teaspoon to scoop out the yolks into a bowl. Add a few spoons of good quality mayo in with the yolks, as well as a pinch of sea salt and black pepper. Use a whisk to beat everything together until quite smooth. Next drizzle in a little truffle oil and beat again. Taste to check it is well seasoned and has a good truffle hit. Spoon this mix back into the egg whites so they overflow a little and put into the fridge to set. 

When your guests arrive, use a peeler (I didn't have a truffle shaver) and create thin truffle layers on top of the eggs. Add a touch more pepper, truffle oil et voilà! If these don’t tickle your fancy then please tell me what will?

Nina ParkerComment