Delight in these chive & truffle deviled eggs. Perfect for parties, they bring rich flavors & creamy textures to your table. Taste the difference!
Ingredients
Scale
6 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon truffle oil
2 tablespoons finely chopped fresh chives
Salt and pepper to taste
Optional: Crumbled bacon
Optional: Smoked paprika
Optional: Fresh herbs
Instructions
Boil the eggs: Begin by placing the eggs in a saucepan and covering them with cold water. Bring the water to a rolling boil. Once it reaches that bubbling point, cover the pan with a lid and remove it from heat. Let them sit for 10-12 minutes.
Cool and peel: Once the eggs are done, transfer them to an ice bath or run them under cold water to stop the cooking process. Let them cool for about 5-10 minutes before peeling.
Prepare the filling: Carefully slice your hard-boiled eggs in half lengthwise. Scoop out the yolks into a mixing bowl. Mash the yolks with a fork and mix in the mayonnaise, Dijon mustard, truffle oil, and some salt and pepper. Taste it and adjust.
Mix in chives: Fold in the finely chopped chives, saving a sprinkle for garnish later.
Fill the eggs: Fill each egg white half with the yolk mixture, creating a little mound at the top.
Garnish: Sprinkle the tops with the reserved chives, crumbled bacon, or smoked paprika.
Notes
Chive and truffle deviled eggs offer a luxurious twist on a classic appetizer, balancing creamy, rich flavors with a fresh, oniony kick.
