White Truffle Caviar Deviled Eggs Recipe

Hard-boil eggs

Place 12 large eggs in a single layer in a large saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat. As soon as the water boils, cover the pan, remove from heat, and let sit, covered, for 10 minutes.

Cool and peel

Drain and immediately transfer eggs to an ice bath. Chill for at least 10 minutes to stop cooking and make peeling easier. Gently crack shells and peel under cool running water. Pat eggs dry with paper towels.

Prepare yolk filling

Slice eggs in half lengthwise. Gently remove yolks into a medium mixing bowl and arrange white halves on a serving tray. Reserve 12 white halves for filling. Mash the yolks with a fork until crumbly.

Make creamy base

To the mashed yolks add 1 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon white wine vinegar, 1 teaspoon fine sea salt, and 1 teaspoon freshly ground white pepper. Stir vigorously until very smooth and creamy. Taste and adjust seasoning: yolks should be rich, tangy, and slightly peppered.

Fold in truffle oil and lemon zest. Add 2 teaspoons white truffle oil and 1 teaspoon finely grated lemon zest to the yolk mixture and gently fold until evenly incorporated. If using preserved truffle slices, finely mince about 8 grams and fold them into the mixture, reserving a few small slivers for garnish.

Adjust texture and transfer to piping bag. If the filling seems too thick, thin with 1–2 teaspoons of warm water or an extra teaspoon of mayonnaise until it pipes smoothly. Transfer the yolk mixture to a piping bag fitted with a medium star or round tip (or use a zip-top bag with the corner snipped).

Pipe filling into whites. Pipe a generous swirl of the truffle yolk mixture into each egg white half, building a small peaked center to hold the caviar.

Top with caviar and garnish. Using a mother-of-pearl spoon or the tip of a small spoon, place about 1/2 to 1 teaspoon (approximately 2–3 grams) of caviar onto the peak of each deviled egg (total about 30 grams for 24 halves). Avoid metal spoons to prevent taste alteration.

Finish touches. Sprinkle each egg lightly with a pinch of smoked sea salt or flaked Maldon salt and a small crack of freshly ground black pepper. Add a few snips of chives and, if desired, a tiny sliver of preserved white truffle or a microgreen sprig atop each caviar mound for presentation.

Chill briefly and serve. Refrigerate assembled deviled eggs for 10–15 minutes to let flavors meld, but serve within 2 hours of adding caviar for best texture and flavor. Keep leftovers without caviar covered in the refrigerator up to 24 hours; store caviar separately on ice.