Yield: 12 deviled eggs
Truffle Deviled Eggs
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Ingredients
- 6 hard boiled eggs
- 1 teaspoon dijon mustard
- 3 tablespoons mayo
- 1 tablespoon minced chives plus more for garnish
- juice of half a lemon
- truffle oil, truffle salt, or shaved truffle
- 2 slices of prosciutto
Instructions
- Cook the prosciutto in a lightly oiled skillet until crisp. (It is thin so doesn't take long.) Set aside
- Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, mayo, chives, salt, pepper and lemon.
- If using truffle oil or powder add a small amount to the yolk mixture until you reach your desired truffle flavor.
- Use a hand mixer or food processor to blend the yolk mixture until smooth.
- Either spoon it back into the egg whites or use a piping bag to swirl it in.
- Sprinkle on some chives for garnish, a sprinkle of truffle salt, and a small crispy piece of prosciutto
Notes
Any version of truffle works for this recipe. You can add truffle powder or oil to the yolk mixture, truffle salt on top, or even finish with shaved truffled pieces. Just taste until it's the right level of truffle flavor!
I doubt you'll have many leftover, but these deviled eggs can hang in the fridge in an airtight container for 2 days. Save the prosciutto garnish for right before serving.