A Luxe Twist on a Classic: Black Truffle Deviled Eggs
To mark the moment, we’re sharing an appetizer recipe that feels right at home with your Tuxedo Pants design package—chic, unexpected, and dressed to impress.
We all love a classic deviled egg. It’s timeless. It’s reliable. It’s the quiet star of every cocktail party. But what if we gave it a red-carpet upgrade?
Meet the Black Truffle Deviled Egg—where velvety yolks meet the rich, earthy glamour of truffle. It’s smooth, savory, and a little bougie—in all the right ways.
It’s proof that a little black truffle goes a long way… straight to the VIP section.
Ingredients:
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon Dijon mustard (recommend Maille or Fallot)
- 1/2 teaspoon fresh lemon juice
- Quality truffle oil *
- 2 teaspoons snipped chives, plus additional for garnish
- Shaved truffles, for garnish (optional)
- Kosher salt and freshly ground black pepper
Instructions:
- Boil eggs to your liking and cool.
- Gently scoop egg yolks into a bowl. Using a whisk, fork, or hand mixer (preferred), 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.
- Using a spoon, a piping bag fitted with a large star or plain tip, or a zip-top bag with the corner snipped off, fill each egg white half with some of the egg yolk mixture.
- Sprinkle with chives to garnish, and top each with a piece of shaved truffle, if desired.
Recipe credit: Inspired by the luxe flavors by Striped Spatula.