Truffle Deviled Eggs

Love That Olive
Love That Olive
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00h 20

Deviled Eggs with Truffle EVOO

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Ingredients and Method


  • 6 eggs, boiled, cooled, peeled and halved, separate yolk from white
  • 3/4 c. mayonnaise
  • 1 1/2 tsp. Truffle EVOO
  • Pinch of cayenne pepper
  • 1 Tbsp. chopped chives for garnish


  1. Basic boiled egg preparation: prepare an ice water bath and set aside; place eggs in a medium saucepan and cover with cold water at least one inch over egg tops. Bring to a boil, cover, remove from heat and let stand 13 minutes. Drain, transfer eggs to water bath until cold. Peel eggs in half lengthwise. Remove yolks for mashing
  2. Mix together yolks and all ingredients and fill egg whites, garnish
  3. Refrigerate until ready to serve
Products you will need
Truffle EVOO
Truffle EVOO
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