| Level: | Easy |
| Total: | 1 hr |
| Prep: | 15 min |
| Inactive: | 25 min |
| Cook: | 20 min |
| Yield: | 12 deviled eggs |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 242 |
| Total Fat | 25 g |
| Saturated Fat | 4 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 91 mg |
| Sodium | 197 mg |
Reviews
wish I would have read the comments first. I agree cut back mayo to 1/2 cup total. Otherwise they were the bomb baby and I am a rockstar for serving them! Thanks Chef Anne!
is there any difference in peeling eggs if you use jumbo or extra large ?
Truffle oil? Really?
This recipe is off. The ingredients go with 12 eggs NOT 6. Way to much mayo and truffle oil for 6.
Well I too wanted to LOVE this recipe and I did cut back on the mayo because it would have been soup, had I not! However,these eggs didn’t go over well with my family.no one liked them at all.I thought they were ok.My husband spit his out of his mouth.thats pretty bad! lol I used real Troufle Oil.Ended up feeding them to my dogs :/
OUTSTANDING! Cut the mayo back to 1/2 or 3/4 cup. This was the first time I used both the truffle shavings and the truffle oil and it was amazing. Made this for 10 people at Thanksgiving and everyone loved it. I am making them again this weekend!
God this site can be frustrating to use! The mayo amount in this recipe is CLEARLY wrong. When I pulled the recipe up, an identical dupiicate from Anne came up in the website’s ‘recommended similar recipes’ section. This recipe is apparently one she did as a feature for Food Network Magazine. Everything is the same except she only uses 3/4 cup mayo and 1 tablespoon of truffle shavings.
I made the recipe using 1/2 cup and it seemed to work fine so I would use 1/2 to 3/4 cup as needed. The truffle shavings honestly don’t add much and I would skip them unless you have them already and just want to use them up. Most of the truffle flavor comes from the oil so find a truffle oil you already like the taste of before adding it to this dish. When I make these for parties I only add truffle oil to the last half because among my friends at least half don’t care for it.
Ugh, this was my first taste of truffle and as much as i wanted to love this…i didn’t. I can’t imagine using a tablespoon of the oil for so few eggs- i think i used MAYBE a teaspoon for 7 eggs and it was strong!!! Not to mention i used more ingredients for it to jive with my palate- dijon mustard, lemon juice and a dash of worcestershire. I guess truffle is a little too “musky” for me….sigh!!!!
Regarding the mayonnaise: Anne makes these eggs on her “Secrets to Piccolini” episode and does indeed add one and a half cups of mayonnaise! If I’m doing my math right, that’s 1 ounce of mayo per half-egg serving or 2 tablespoons of mayo. It looked VERY creamy on camera. Of course, the mayo is easily adjusted, but it would be interesting to hear Anne’s rationale here.
Fabu! However, I would add minced sautéed mushrooms on to, just a half teaspoon, that were sauteed with shallots. Serve with crossed garlic chives. There is a restaurant in Bellevue, WA that serves them exactly like that and they are to DIE for!
I do believe the recipe means tablespoons re mayonnaise, not cups. Way too much.,
To find Truffle oil, and I recommend the white truffle oil, just research it on the Web, or Whole Foods carries it.