Truffled Deviled Eggs with Black Truffle Oil & Fresh Chives
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Okay, so imagine a classic deviled egg – creamy, a little tangy, maybe a bit mustardy. Now add a hit of truffle oil and BAM! These Truffled Deviled Eggs turn that familiar flavor into something sophisticated, earthy, and oh-so-party-worthy.
Party Appetizer Favorite
Deviled eggs are a party appetizer classic—people can’t resist going back for “just one more.” But why “deviled”? The term dates back to the 18th century, used for foods with a spicy or zesty kick, typically thanks to mustard or pepper. Over time, they evolved into the creamy bites we love today, with or without the spice.
These Truffled Deviled Eggs? They’re the fancy, grown-up version: creamy yolks, a hint of Dijon mustard and garlic, and a touch of earthy black truffle oil that feels swanky enough for a dinner party—or just a regular Wednesday night.
For more seasonal winter appetizer ideas check out our holiday cranberry whipped feta dip, prosciutto and fig jam flatbread, or our delightful baked brie with spiced pears.
And for more truffle goodness, check out our truffle mashed potatoes and our whipped truffle burrata dip!
Why You’ll Love This Recipe
Key Ingredient: Truffle Oil
Truffle oil is your secret weapon for making any dish feel fancy in seconds. Made by infusing oil with truffles (those earthy, garlicky mushrooms), a little goes a long way—just a drizzle can elevate anything from creamy pasta to roasted veggies, or, in this case, deviled eggs. Use it as a finishing touch for that perfect, rich, umami flavor that’ll have everyone asking, “Wow, what’s in this?”
Party Tip: Prepare Ahead!
Deviled eggs are perfect for prepping ahead of time. Boil the eggs and make the filling the day before your event. Store the egg whites and the filling separately in the fridge. When you’re ready to serve, just pipe or spoon the filling into the whites and garnish with chives and flaky sea salt. Easy, breezy, and ready to impress.
Step-By-Step Directions
*Find the full printable recipe with specific measurements below.
1
Boil The Eggs
Place eggs in a pot and cover with cold water. Bring to a boil, turn off the heat, cover, and let sit for 12 minutes. Transfer to an ice bath to cool.
2
Prep the Eggs
Peel the eggs and scoop out the yolks.
3
Make the Filling
Mash the yolks with the mayo, mustard, truffle oil, garlic, salt, and pepper.
4
Fill the EGgs
Spoon or pipe the mixture into the egg whites.
5
Garnish
Top with chopped chives and flaky sea salt. Enjoy!
Serving Suggestions
- As an Appetizer: Serve these Truffled Deviled Eggs as part of an elegant appetizer spread alongside crostini, cheese, and charcuterie.
- Brunch: They pair perfectly with mimosas, smoked salmon, and fresh fruit for an easy yet upscale brunch menu.
- Cocktail Party: These deviled eggs are perfect for a cocktail party. Serve them with other small bites like marinated olives, prosciutto-wrapped dates, or artichoke tartlets.
- Holiday Spread: Add them to your holiday appetizer table—whether it’s Thanksgiving, Christmas, New Year’s, or Easter, deviled eggs are always a hit.
- Picnic or Potluck: These travel well, so pack them up for your next picnic or potluck. Just keep them cool!
FAQs
HUNGRY FOR MORE? If you are looking for more festive party appetizers, be sure to try our holiday charcuterie board for a crowd, prosciutto wrapped dates, seafood charcuterie board, and our savory whipped truffle burrata dip.
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Truffled Deviled Eggs with Black Truffle Oil & Fresh Chives
Equipment
- piping bag optional
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 teaspoons black truffle oil
- 1 garlic clove, minced
- ¼ teaspoon kosher salt, or to taste
- fresh ground black pepper to taste
- 2 teaspoons chives, finely chopped, for garnish
- flaky sea salt, for finishing
Instructions
- Boil the Eggs: Place the eggs in a saucepan and cover with cold water until they are submerged by at least one inch. Bring to a rolling boil over high heat. Then turn off the heat, cover, and let sit for about 12 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water for a few minutes or until cooled completely.
- Prepare the Eggs: Peel the cooled eggs and cut them in half lengthwise. Gently remove the yolks and place them in a small bowl.
- Make the Filling: Mash the yolks with a fork until smooth. Add the mayonnaise, Dijon mustard, truffle oil, minced garlic, sea salt, and black pepper. Mix until well combined and creamy. Taste and adjust seasonings as desired.
- Fill the Egg Whites: Use a spoon or piping bag to fill each egg white half with the yolk mixture.
- Garnish and Serve: Garnish with chopped chives and a sprinkle of flaky sea salt. Serve immediately or refrigerate until ready to serve.
Recipe Notes
Top Tips:
- Perfect Boil: Boil eggs for 12-14 minutes, then immediately transfer to an ice bath to stop cooking and make peeling easier.
- Smooth Filling: For an ultra-creamy filling, mash the yolks thoroughly before mixing in other ingredients.
- Adjust Truffle Flavor: Start with 2 teaspoons of truffle oil, then taste and add more if you want a stronger flavor.
- Garnish Just Before Serving: Add chives and flaky salt right before serving for the freshest taste and best presentation.
Leftovers and Storage:
- Store Leftovers: Keep deviled eggs in an airtight container in the fridge for up to 2 days.
- Best Fresh: For the best texture and flavor, enjoy them fresh—though the truffle flavor can intensify if stored.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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These truffled deviled eggs are my go-to party appetizer! Rich, creamy, and just the right hint of savory truffle—always a crowd favorite. So easy, so good!