Truffled Deviled Eggs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TRUFFLED DEVILED EGGS



Truffled Deviled Eggs image

Provided by Anne Burrell

Categories     appetizer

Time 15m

Number Of Ingredients 0

Steps:

  • Mash 6 hard-boiled egg yolks, 3/4 cup mayonnaise, 1 1/2 teaspoons truffle oil and a pinch of cayenne. Mix in 1 tablespoon chopped jarred black truffles, if desired. Spoon into the egg whites and top with chopped chives.

TRUFFLED DEVILED EGGS



Truffled Deviled Eggs image

Provided by Anne Burrell

Categories     appetizer

Time 1h

Yield 12 deviled eggs

Number Of Ingredients 7

6 eggs
1 1/2 cups mayonnaise
1 tablespoon truffle oil
Pinch cayenne pepper
2 tablespoons finely chopped black truffle peelings
Chopped chives, for garnish
Special Equipment: Disposable pastry bag

Steps:

  • Place the eggs in a pot and cover with tap water. The level of the water should be about 1 inch above the eggs.
  • Bring the pot to a boil and COVER!!!! And turn off the heat and let sit for 13 minutes-EXACTLY!!!!!
  • Uncover and run the eggs under cold water if using right away or refrigerate until ready to use.
  • Peel the eggs and cut in half lengthwise. Remove the yolks from the whites. Mash the yolks with a fork. Add the mayonnaise, truffle oil, cayenne and truffle peelings.
  • Whip until very light and fluffy. *If you want a little more truffle flavor add a little more truffle oil. Proceed with caution, it is very easy to over truffle.
  • Spoon or pipe the yolk mixture into the whites. Sprinkle with chopped chives. If piping, fill the pastry bag with the egg mixture then cut the tip of the bag off to form a hole about 1/4-inch in diameter. Pipe the mixture into the egg white halves.

TRUFFLE DEVILED EGGS



Truffle Deviled Eggs image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 32m

Yield 2 dozen eggs

Number Of Ingredients 8

1 dozen eggs, plus 2 yolks
1 tablespoon truffle oil
4 tablespoons olive oil
2 dashes hot sauce (recommended: Tabasco)
Salt and white pepper
1 teaspoon minced fresh parsley leaves
1 teaspoon dry English mustard (recommended: Coleman's)
Chives, for garnish

Steps:

  • In saucepan, add the eggs and enough hot water to cover the eggs. Cook the eggs for 12 minutes at a rapid boil. Remove the eggs to a bowl of cold water and let cool for about 10 to 15 minutes.
  • While the eggs are cooling, prepare the truffle mayonnaise by whisking the remaining 2 egg yolks, in a medium bowl, until the yolks are stiff and increased in volume by 20 percent. Slowly whisk in the truffle oil and olive oil, ensuring that all of the oil is being absorbed before more is added. Continue to add the oil until all of it has been added, then season with hot sauce, salt and white pepper, to taste. Stir in the parsley and the dry mustard and set aside.
  • Remove the eggs from the water, peel and remove the yolks to a medium bowl. Add truffle mayonnaise and mix well with a fork. Arrange the cooked whites on a flat service and fill the well with the prepared egg mixture. Arrange on a serving platter and garnish with chives.;

TRUFFLE DEVILED EGGS



Truffle Deviled Eggs image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 7

12 large eggs
1/3 cup mayonnaise
1/4 teaspoon ground paprika, plus more for garnish
1/4 teaspoon truffle salt
Freshly ground pepper
5 dashes your favorite hot sauce
1 tablespoon fresh chives, chopped

Steps:

  • Fill a pot with 8 cups water, add the eggs and bring to a simmer. Cover and simmer over medium heat for 13 minutes. Remove the eggs and soak in cold water for about 30 minutes. Peel the eggs.
  • To make the deviled eggs, split the eggs lengthwise. Remove the yolks and place them in a mixing bowl. Add the mayonnaise, paprika, truffle salt, some pepper and the hot sauce and mix vigorously. Taste. Add a pinch more truffle salt if desired. Place the mixture into a piping bag fitted with a star tip or cut the end of a plastic storage bag and pipe the egg mixture back into the awaiting egg whites.
  • Garnish with more paprika, the chives and some freshly ground pepper.

TRUFFLED DEVILED EGGS



Truffled Deviled Eggs image

I'm from upstate New York and we're big deviled egg lovers. Growing up there were always deviled eggs at parties and picnics, so now, anytime I throw a party I make sure to have them, and if I don't, I hear about it. They're always the first thing to disappear at my parties! When I was developing my piccolini menu at Café Centro, I wanted to have deviled eggs on the menu but I had to figure out a way to make them with an Italian slant. My friend Christina suggested I put truffles in them, and to this day I kick myself for not thinking of that myself, because trust me, these are some kick-ass eggs!

Yield serves: 8

Number Of Ingredients 6

12 large eggs
1 cup mayonnaise
1 tablespoon truffle oil
Pinch of cayenne pepper
2 tablespoons finely chopped black truffle peelings
Chopped fresh chives, for garnish

Steps:

  • Put the eggs in a large pot and add enough water to cover by about 1 inch. Bring the pot to a boil (BTB), cover, then turn off the heat and let sit for 13 minutes EXACTLY!
  • Drain the eggs and run them under cold water until cool; if you're not using them right away, put them in the fridge.
  • Peel the eggs and cut them in half lengthwise; remove the yolks. Put the yolks in a small bowl and mash them with a fork; add the mayonnaise, truffle oil, cayenne, and truffle peelings and whip until very light and fluffy.
  • Use a disposable pastry bag (or just buy zip-top bags, fill them, and cut off one corner-a very low-tech solution but my favorite kind!) to pipe the yolk mixture into the whites (or just spoon it in). Sprinkle with the chives to serve.
  • Want to goose up the truffle-y flavor? Add a dash more truffle oil. But proceed with caution: It's very easy to over truffle!

LUXE TRUFFLE DEVILED EGGS



Luxe Truffle Deviled Eggs image

Provided by Kathy Casey

Categories     Egg     Appetizer     Cocktail Party     Vegetarian     New Year's Eve     Mayonnaise     Engagement Party     Party     Truffle Oil     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 20

Number Of Ingredients 10

1 dozen hard-cooked eggs
Filling
2 tablespoons mayonnaise
2 tablespoons sour cream or crème fraîche
2 tablespoons truffle oil
1/4 teaspoon salt
Topping
Black lava salt
Fresh-cracked black pepper
20 tiny chive flowers (optional)

Steps:

  • Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set 20 egg white halves on a platter, cover, and refrigerate. This recipe uses 12 egg yolks, but only yields enough filling for 20 halves; reserve the extra 4 whites for another use.
  • With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, truffle oil, and salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Taste and season accordingly.
  • Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
  • Top each egg half with a tiny sprinkle of black lava salt, a grind of fresh-cracked black pepper, and a chive flower, if using.

TRUFFLED DEVILED EGGS



Truffled Deviled Eggs image

Recipe by Anne Burrell (Secrets of a Restaurant Chef) My mother in law made these and I loved these truffled eggs but hubby thought too much truffle oil so you may want to want to start with less truffle oil and add to taste. She didn't have any of the black truffle peelings so I can't say how they taste with the peelings. You'll need a pastry bag if you choose to pipe the filling rather than spoon it in. Since I didn't make them it's a guess on prep time.

Provided by HatesTooCook

Categories     < 30 Mins

Time 28m

Yield 3 serving(s)

Number Of Ingredients 6

6 eggs
1 1/2 cups mayonnaise
1 tablespoon truffle oil
1 pinch cayenne pepper
2 tablespoons finely chopped black truffles, peelings
chopped chives (to garnish)

Steps:

  • Place the eggs in a pot and cover with tap water. The level of the water should be about 1 inch above the eggs.
  • Bring the pot to a boil and COVER! And turn off the heat and let sit for 13 minutes-EXACTLY!
  • Uncover and run the eggs under cold water if using right away or refrigerate until ready to use.
  • Peel the eggs and cut in half lengthwise. Remove the yolks from the whites. Mash the yolks with a fork. Add the mayonnaise, truffle oil, cayenne and truffle peelings.
  • Whip until very light and fluffy.
  • Spoon or pipe the yolk mixture into the whites. Sprinkle with chopped chives. If piping, fill the pastry bag with the egg mixture then cut the tip of the bag off to form a hole about 1/4-inch in diameter. Pipe the mixture into the egg white halves.

Nutrition Facts : Calories 605.4, Fat 49.2, SaturatedFat 8.9, Cholesterol 453.6, Sodium 975.4, Carbohydrate 28.9, Sugar 8.3, Protein 13.6

More about "truffled deviled eggs recipes"

TRUFFLED DEVILED EGGS WITH TRUFFLE OIL - STRIPED SPATULA
truffled-deviled-eggs-with-truffle-oil-striped-spatula image
Web 2019-04-06 STOVE TOP: Place eggs in a heavy-bottomed pot and cover with cool water by 1 to 2 inches. Vent lid and bring just to a boil. Cover …
From stripedspatula.com
Ratings 7
Calories 123 per serving
Category Appetizer
  • STOVE TOP: Place eggs in a heavy-bottomed pot and cover with cool water by 1 to 2 inches. Vent lid and bring just to a boil. Cover pot completely, lower heat, and simmer for 30 seconds. Remove from heat and let stand, covered, 12 minutes. Transfer eggs to a bowl of ice water and let stand for 10 minutes before peeling under cool running water. Slice eggs in half lengthwise.6-quart INSTANT POT: Add eggs to a silicone egg holder or place on your Instant Pot rack. Add 1 cup of water. Seal and cook on the "Egg" setting or HIGH pressure for 5 minutes, followed by a 5 minute natural release. Open the valve to release the remaining pressure. Immediately transfer eggs to a bowl of ice water for 5 minutes before peeling and slicing eggs in half lengthwise.
  • Gently scoop egg yolks into a bowl. Using a whisk, fork, or a hand mixer (my preferred method), mash yolks and combine with mayonnaise, sour cream, Dijon mustard, and lemon juice until smooth and fluffy. Stir in truffle oil, to taste, and chives. Season to taste with salt and pepper.


TRUFFLE DEVILED EGGS : RECIPES - COOKING CHANNEL
truffle-deviled-eggs-recipes-cooking-channel image
Web Fill a pot with 8 cups water, add the eggs and bring to a simmer. Cover and simmer over medium heat for 13 minutes. Remove the eggs and soak in cold water for about 30 minutes.
From cookingchanneltv.com


EASY TRUFFLE DEVILED EGGS - COPYKAT RECIPES
easy-truffle-deviled-eggs-copykat image
Web 2019-04-01 Instructions. Hard boil eggs your preferred way. Peel eggs and slice the eggs in half. Cut the eggs in half down their length, from tip to bottom. Remove the yolks. Gently squeeze the yellow yolk out of the …
From copykat.com


RECIPE: TRUFFLED DEVILLED EGGS - FRESCOLIO.CA
Web order online for in-store and curbside pickup! orders $40 and up qualify for $5 citywide delivery free delivery on orders $150 and up
From frescolio.ca


TRUFFLE DEVILED EGGS | MARIN HOMESTEAD
Web 2012-03-05 1. Cut eggs in half and remove the yolk. Put the yolk in a food processor and add mayonnaise, dijon mustard, salt, cayenne pepper and truffle oil. 2. Puree until egg …
From marinhomestead.com


TOP 10 DEVILED EGGS RECIPES: FROM CURRIED TO TRUFFLED
Web 2020-06-09 Sriracha cilantro scallion deviled eggs. If you’ve fallen in love with sriracha like the rest of the country has, try these sriracha cilantro scallion deviled eggs from the …
From hellawella.com


DEEP FRIED DEVILED EGGS RECIPE - TRAEGER GRILLS
Web 2. Make the filling: Cut the cooked eggs in half. Carefully remove the yolk and transfer to a medium bowl. Reserve the whites on a rimmed baking sheet. Cover and keep …
From traeger.com


TRUFFLED DEVILED EGGS – RECIPES NETWORK
Web 2015-04-03 Uncover and run the eggs under cold water if using right away or refrigerate until ready to use. Step 4. Peel the eggs and cut in half lengthwise. Remove the yolks …
From recipenet.org


TRUFFLED DEVILED EGGS - GREATIST
Web 2021-10-15 Hard-boil the eggs; cool, peel, and halve them; and carefully remove the yolks. Reserve the whites. Reserve the whites. Combine the egg yolks, mayonnaise, mustard, …
From greatist.com


TRUFFLED DEVILED EGGS - PLAIN.RECIPES
Web Add the mayonnaise, truffle oil, cayenne and truffle peelings. Whip until very light and fluffy. Spoon or pipe the yolk mixture into the whites. Sprinkle with chopped chives. If …
From plain.recipes


TRUFFLE POACHED EGGS & TOAST RECIPE - EASY RECIPES
Web 2022-11-12 8 large eggs; 4 tablespoons Parmesan cheese, grated; 1 teaspoon truffle oil; salt and freshly ground black pepper; 8 slices ciabatta or baguette; olive oil, for brushing; …
From easyrecipes.co.za


TRUFFLE DEVILED EGGS RECIPE | HAYLIE DUFF | COOKING CHANNEL
Web Special equipment: Place the eggs in a pot of cold water and bring to a boil. Turn off the heat and let the eggs sit in the hot water for 7 minutes. Transfer the eggs to a bowl of …
From cookingchanneltv.com


Related Search