White Truffle Caviar Deviled Egg Recipe

Preparation Directions

1. 1

   Boil the Eggs

   Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium heat. Once boiling, cover the saucepan, remove from heat, and let the eggs sit for 12-14 minutes.

2. 2

   Cool and Peel

   Transfer the eggs to an ice bath to cool for about 5 minutes. Once cooled, gently tap the eggs to crack the shells and peel under running water to help remove the shells easily.

3. 3

   Prepare the Filling

   Slice the peeled eggs in half lengthwise and remove the yolks into a mixing bowl. Add mayonnaise, Dijon mustard, white truffle oil, salt, and white pepper to the yolks. Mash with a fork until smooth and well combined.

4. 4

   Fill the Egg Whites

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

5. 5

   Garnish

   Top each deviled egg with a small dollop of caviar and sprinkle with chopped chives. If desired, add a caper on top for an extra touch.