Truffled Deviled Eggs Recipe
So you may or may not have noticed that this week I didn’t publish anything on Thursday. I forgive you if you didn’t notice – it’s not really a huge or noteworthy thing on the surface for me to skip a day of publishing. It’s likely that my regular publishing schedule went unnoticed previously. And again, that’s totally okay. But I wanted to let you all know that as of this week, moving forward I will only be publishing twice per week here Culicurious. Previously, I’d been very consistently publishing three days per week.
Why the change? Well, I have more than one new project in the hopper – mum’s still the word on all of them. BUT as soon as I can share some information about them here, I sure will. None of them directly pertain to Culicurious – which is actually REALLY exciting to me (stretching my wings). They’re all brand new projects that involve working online (mostly). I know this really doesn’t give you much information here, but like I said, when I can share news I will.
So what this means for you, my friend, is that I am going to be very strict on myself to publish a recipe every time I publish here on Culicurious. Of course I’ll still do my “In Life” section on most posts, and I still may even share some dining experiences with you. But now they’d be accompanied by a recipe inspired by that particular visit. I am committed more than ever to provide valuable information and recipes on this site. I know that’s why most of you are here, and I greatly appreciate the support and friendships I’ve forged here.
I am really so very excited about starting this new chapter of my life. I’ll be sharing things with you as they evolve and develop. But I just wanted to make sure you all know how much you mean to me. And how special I think my Culicurious friends and readers are. Your feedback, comments and support have been crucial to the success I’ve achieved to date. So from the very bottom of my heart, Thank YOU! 🙂 I look forward to many more years and many more recipes to share with you all.
So since today’s Friday, that means game day recipe! This week I’m publishing something that’s a little bit more “high brow” that usual. It’s a truffled deviled eggs recipe. And frankly, I use the word “deviled” here very loosely because generally, deviled things are spicy. But this is a highly flavorful egg so I’ve borrowed the term. And let’s be honest, most people would call these deviled eggs anyway just by looking at them. At a glance, it’s hard to tell that they’re not actually “deviled.”
My favorite thing about this recipe is that it is super simple – in both ingredient make up and actual execution. In fact, it could almost be a candidate for my friend P from The Saucy Southerner’s “Five Ingredient Friday” recipe challenge (each Friday she publishes a recipe with only 5 ingredients). Except that I actually have six ingredients here. WWPD? (um, that’s “What would P do?,” in case you didn’t get that). And the answer is I’m actually not sure. I think she’d either find a way to simplify the sour cream and Greek yogurt combo OR she might forgo the garnish. But that doesn’t seem very “P-like.” I hope she reads this and weighs in. 😉
In any case, what we have here is an easy to prepare game day snack (or fancy hors d’oeuvre) that starts with the humble boiled egg. Boiled eggs are actually one of my favorite meal staples. I’ll eat them for breakfast, lunch, dinner, snack, whatever. When I eat them plain, I douse them in kosher salt and a variety of seasoning mixes (currently crushing on this one). But for the sake of this recipe, we start with our simple yet perfect boiled egg. And then get crazy-fancy in about 2 minutes flat.
Let me explain: what makes this recipe a little more high brow is the truffle, of course. While you can get the truffle flavor many different ways (oil, dried, salt, canned), I prefer to get my truffle flavor for these eggs via truffle salt. I like how subtle the truffle flavor is in the salt. Plus the truffle salt works double-duty as the actual salt in this recipe so for me, it’s a win-win. Plus I get little tiny truffle particles in my deviled eggs. That wouldn’t be the case if I’d used truffle oil – probably the most popular way home cooks get the truffle flavoring.
I find that the truffle flavoring in this deviled egg recipe allows it to either stand as a casual game day treat or it can be served as a fancy hors d’oeuvre at your next formal party (perhaps New Year’s Eve or Oscar viewing?). The first time I made these was for my Dirty Sue Martini party. I made them again last month for our Krewe’s monthly meeting. Both times they felt perfectly in place and made diners very happy. I also made them a third time for a friend’s baby shower and messed them up royally. I really try to forget that time. (It was right after Tales of the Cocktail, and let’s just say I wasn’t in tip-top form…)
And with that, let’s get on to the recipe!
Truffled Deviled Eggs Recipe
This truffled deviled egg recipe is as versatile as it is delicious. It's perfect for a game day treat or a fancy cocktail party hors d'oeuvre. Your choice!
To Cook Eggs:
- 12 eggs
- 3 quarts water, room temperature
- 1 tray of ice cubes (for cooling the eggs once they are done)
- 12 boiled egg yolks
- 1/4 cup sour cream
- 1/4 cup Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon truffle salt
- 2 tablespoons thinly sliced green onions
- Place eggs and water in a gallon size pot and turn the burner heat up to high. Once the water comes near boiling, set a timer for 10 minutes.
- While the eggs are cooking, measure all other ingredients and add to the bowl of a stand mixer. Use a regular mixing bowl if you don’t have a stand mixer.
- When the 10 minutes are up, shut off the heat and rinse the eggs in cool water until all of the hot water is out of the pot.
- Once you have the pot filled with cooler water, add the ice to further chill the eggs. This will stop the cooking process and prevent your eggs from overcooking.
- Gently peel the eggs, rinse them and lay them out to dry as you peel the remaining eggs.
- Once done with the peeling, cut each egg in half length-wise and pop the yolks into the mixing bowl.
- Once you have all of the yolks removed and in the mixing bowl, line up the egg white halves on a platter for serving.
- After all the yolks are in the mixing bowl, use the paddle attachment and whip up the egg yolk mixture really well. This may take 2-3 minutes. Be sure to stop the mixer periodically and scrape down the sides into the bowl. If you are doing this by hand, I recommend using a whisk to help aerate the mixture.
- Once well mixed, place the yolk mixture into a piping bag with a star tip. If you don’t have a piping bag or a star tip, place the mixture in a quart ziploc-type bag and snip one of the corners off with a pair of scissors.
- Proceed to fill each egg with approximately one tablespoon of the mixture.
- If not using the eggs immediately, stick the platter in the fridge until ready to serve (deviled eggs are extremely perishable).
Modified from my own Classic Deviled Eggs Recipe.