Jul 14 2026
Restaurants›1928 Beacon Hill›Truffle Deviled Eggs Recipe

Truffle Deviled Eggs Recipe

Inspired by 1928 Beacon Hill
Time30m
Serves6

Bacon bits, red onion, cherry tomatoes, prosciutto crisp, black truffle aioli, frico

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Ingredients

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Eggs

Filling

Method

Preparation of Eggs

  1. 1

    Boil the Eggs

    Place the eggs in a pot and cover with cold water. Bring to a boil over medium heat. Once boiling, cover and remove from heat, letting sit for 12 minutes.

  2. 2

    Cool the Eggs

    After 12 minutes, transfer the eggs to an ice bath to cool for 5 minutes. This will make peeling easier.

  3. 3

    Peel the Eggs

    Gently tap the eggs on a hard surface to crack the shell, then peel under running water to help remove any stubborn bits.

Filling Preparation

  1. 4

    Prepare the Filling

    In a bowl, cut the peeled eggs in half lengthwise and remove the yolks. Place the yolks in a mixing bowl and mash with a fork.

  2. 5

    Mix Ingredients

    Add mayonnaise, black truffle oil, Dijon mustard, salt, and black pepper to the mashed yolks. Mix until smooth and creamy.

  3. 6

    Incorporate Add-ins

    Fold in the bacon bits, red onion, and diced cherry tomatoes into the yolk mixture.

Assembly

  1. 7

    Fill the Egg Whites

    Using a spoon or piping bag, fill the egg white halves with the yolk mixture generously.

  2. 8

    Garnish

    Top each filled egg with a piece of crispy prosciutto and sprinkle frico over the top for an added crunch.

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