Truffled Devil Eggs Recipe

Hard boil eggs

Place 8 large eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once water reaches a rolling boil, cover the pan, remove from heat, and let sit for 10–12 minutes for fully hard-cooked yolks.

After the rest period, drain the hot water and immediately transfer eggs to a bowl of ice water. Let cool at least 5 minutes to stop cooking and make peeling easier.

Crack and peel the eggs under running water for best results. Pat dry with paper towels.

Halve and scoop

Slice the peeled eggs lengthwise. Gently remove yolks and place yolks in a medium mixing bowl. Arrange egg white halves on a serving platter and keep chilled.

Mash and season

Using a fork, mash the warm or room-temperature yolks until smooth. Add 3 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp white wine vinegar, and 1 tsp truffle oil. Stir until glossy and smooth. Taste and add up to 1/4 tsp more salt if needed (the recipe lists 1 tsp fine sea salt to be used sparingly; if using salty bacon bits, you may use less). Fold in the minced scallion and 1 tsp freshly ground black pepper. Mix until well combined.

For a smoother texture, pass the yolk mixture through a fine-mesh sieve or blend briefly with an immersion blender or small food processor, then return to bowl.

Transfer filling to a piping bag fitted with a star or round tip, or use a small spoon for filling.

Pipe or spoon the yolk filling into each egg white half, dividing evenly among 16 halves.

Sprinkle the tops of the filled eggs with 4 tbsp crisp Salty Sow bacon bits, dividing evenly (about 1/4 tbsp per egg).

Lightly dust each egg with smoked paprika for color and a hint of warmth.

Finish each egg with a small pinch of finely snipped chives and, if using, a single microgreen or herb leaf atop a few eggs for presentation.

Optional: For an extra truffle aroma, finish with a very light drizzle (no more than a few drops total) of truffle oil over the assembled tray.

Serve chilled or at cool room temperature. Store leftovers covered in the refrigerator for up to 2 days.