New This Month

Truffled Eggs

The traditional deviled version gets a tune-up with chives and black truffles in lieu of paprika.

  • Yield: Makes 24

Source: Martha Stewart Weddings, Fall 2011


  • 1 dozen large eggs, room temperature
  • 2 tablespoons mayonnaise
  • 1 tablespoon truffle oil
  • Table salt to taste
  • 1 black truffle, thinly shaved, for garnish
  • Chives, for garnish
  • Large-flake sea salt, for garnish (optional)


  1. Place eggs in a large pan; cover with cool water by 1 inch. Bring to a boil over medium-high heat; immediately cover and remove from heat. Let sit 12 minutes.
  2. Transfer eggs to a colander under cool running water to stop cooking. Peel, cut in half, and scoop yolks into a bowl. Mash yolks with mayonnaise and truffle oil until smooth; add salt. Transfer to a pastry bag fitted with 1/4-inch star tip (such as Ateco No. 19). Pipe into egg whites; garnish with truffle, chives, and sea salt.

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