White Truffle Caviar Deviled Eggs Recipe
Make White Truffle Caviar Deviled Eggs Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Eggs & Filling
Finish & Garnish
Method
Eggs & Filling
- 1
Cook the eggs
Place 12 large eggs in a single layer in a saucepan and add cold water to cover by 1 inch. Bring to a rolling boil over high heat. Once boiling, cover the pan, remove from heat, and let stand 10 minutes for fully set yolks. Immediately transfer eggs to an ice bath and cool 10 minutes to stop cooking. Peel eggs under running water to remove shells cleanly.
- 2
Prepare yolks
Slice peeled eggs lengthwise and carefully remove yolks into a medium bowl. Arrange the egg white halves on a serving platter or baking sheet for easy filling.
- 3
Make the truffle yolk filling
Using a fork, mash the yolks until very fine. Add 1 cup mayonnaise, 2 tbs Dijon mustard, 1 tsp white truffle oil, 1 tsp fresh lemon juice, 1 tsp fine sea salt, and 1 tsp freshly ground black pepper. Stir or whisk until completely smooth and creamy. Taste and adjust seasoning—add up to 1/2 tsp more truffle oil for stronger aroma or more lemon for brightness, if desired.
- 4
Transfer to piping bag
Spoon the yolk mixture into a piping bag fitted with a star or round tip (or use a zip-top bag and snip a corner). Pipe a generous mound of filling into each egg white half, smoothing slightly if needed.
Finish & Garnish
- 5
Top with caviar and garnish
Spoon or place about 1/4 teaspoon of white truffle caviar on top of each filled deviled egg (2 tablespoons caviar total should dress ~24 halves). Sprinkle thinly sliced chives over the eggs and dust very lightly with smoked paprika if using (to add color). Arrange a few microgreens on the platter for visual contrast.
- 6
Chill and serve
Cover and chill the assembled deviled eggs for at least 30 minutes to let flavors meld and the truffle aroma settle. Serve chilled or at cool room temperature within 4 hours. Leftovers: store in an airtight container refrigerated up to 2 days; add caviar fresh just before serving if possible to preserve texture.
