Ingredients
Scale
- 12 large eggs
- ½ cup high-quality mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon white grape juice vinegar (or fresh lemon juice)
- 1 teaspoon white truffle oil (adjust to taste)
- ¼ teaspoon salt, plus more to taste
- ⅛ teaspoon black pepper, plus more to taste
- 2 tablespoons finely minced fresh chives, plus extra for garnish
- 1 tablespoon finely minced fresh parsley, plus extra for garnish
- Smoked paprika, for garnish
Instructions
- Gently place eggs in a single layer in a large pot. Cover with cold water by about an inch. Bring the water to a rolling boil over high heat. Once boiling, immediately turn off the heat, cover the pot, and let the eggs sit for exactly 10 minutes.
- While the eggs are sitting, prepare an ice bath by filling a large bowl with ice and water. After 10 minutes, use a slotted spoon to transfer the eggs from the hot water directly into the ice bath. Let them cool completely for at least 5 minutes to prevent a green ring around the yolk and make peeling easier.
- Once cooled, carefully peel the eggs under cool running water. Gently pat them dry with a paper towel. Slice each egg lengthwise in half and carefully scoop the bright yellow yolks into a medium bowl.
- Using a fork, mash the egg yolks until smooth. Add the mayonnaise, Dijon mustard, white grape juice vinegar (or lemon juice), truffle oil, salt, and black pepper. Mix thoroughly until the mixture is creamy and well combined. Stir in the minced chives and parsley.
- Taste the yolk mixture and adjust seasonings as needed, adding more salt, pepper, or truffle oil to your preference. For extra creaminess, you can press the mixture through a fine-mesh sieve or use a food processor for a few seconds.
- Spoon the yolk mixture back into the egg white halves. For a professional look, you can use a piping bag with a star tip to pipe the mixture. Arrange the filled deviled eggs on a serving platter.
- Garnish each deviled egg with a sprinkle of smoked paprika and extra fresh chives and parsley. Serve immediately or cover and refrigerate until ready to serve.
Notes
For best results, use eggs that are a few days old; they tend to peel easier than very fresh eggs. Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. The truffle oil is potent, so start with a small amount and add more gradually until you reach your desired flavor intensity. For an extra touch of decadence, consider adding a tiny dollop of fish roe or a thin sliver of black truffle on top of each egg before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 halves (1 whole egg equivalent)
- Calories: 160
- Sugar: 0g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 190mg