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Truffled Deviled Eggs

Cooking Time: 10 minutes | Servings: 24

Make them super bling by adding a tiny flake of edible 24k gold leaf to each.

Everyone needs one quick, easy, go-to recipe that looks and tastes like a million bucks. These eggs work like a charm: the fragrant truffle oil adds rich, sexy appeal, and a sprinkle of black lava salt lends an elegant finish.


1 dozen hard-cooked eggs 1/3 cup mayonnaise 2 tablespoons sour cream 2 teaspoons of White Truffle Oil OR Black Truffle Oil 1/4 teaspoon salt

Garnish with Black Lava Salt (found online and at specialty food stores) and fresh cracked pepper


Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set egg white halves on a platter, cover, and refrigerate.

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


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