Black Truffle Deviled Eggs Recipe

Hard-boil the 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 rolling boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let sit for 10–12 minutes for fully set yolks.

Shock and peel

Prepare an ice bath (bowl of ice water). When the eggs have finished resting, transfer them with a slotted spoon to the ice bath to stop cooking for at least 5 minutes. Gently crack shells and peel under running cold water to remove membranes cleanly. Pat eggs dry with paper towels.

Halve and remove yolks

Slice each peeled egg lengthwise with a sharp knife. Carefully remove yolks and place them into a medium mixing bowl. Arrange egg whites on a serving platter, hollow side up, and keep chilled until filling is ready.

Make the truffle-infused yolk filling

Mash the warm (or room-temperature) yolks with a fork until very smooth. Add 3 tbs mayonnaise, 1 tsp Dijon mustard, 1 tsp white wine vinegar, 1 tsp fine sea salt, and 1 tsp freshly ground black pepper. Stir to combine until smooth and creamy. Add 1 tsp black truffle paste or truffle butter and mix thoroughly so the truffle is evenly distributed. Taste and adjust seasoning: if needed, add up to 1/2 tsp more salt or 1/4 tsp more mustard. If the mixture seems too thick, add up to 1 tsp extra mayonnaise to reach a pipeable consistency.

Fill the egg whites

Transfer the yolk mixture to a piping bag fitted with a medium round or star tip (or use a small spoon). Pipe or spoon heaping teaspoons of filling into each egg white half, smoothing the top slightly if necessary. Aim for an even mound on each half.

Add truffle garnish

If using finely diced black truffle or preserved truffle, place a small 1/8 tsp piece on top of each filled egg. Alternatively, dot a tiny smear (about 1/16–1/8 tsp) of extra truffle paste for concentrated flavor. Be sparing: truffle is potent.

Finish and season

Lightly dust each egg with a pinch of smoked paprika (about a scant 1/8 tsp per four eggs) for color and a subtle smoky note. Sprinkle the sliced chives evenly across the eggs. Drizzle a very small amount of extra virgin olive oil or truffle oil (a few drops per egg) over the platter. Finish with a few flakes of sea salt to taste.

Serve

Keep chilled until serving. Arrange microgreens or small herb leaves around the platter if using. Serve within 2 hours for best texture and truffle aroma; refrigerate leftovers in an airtight container for up to 2 days (note: truffle aroma will diminish).