Truffled Deviled Eggs

Deviled eggs arranged on a serving tray, filled with a creamy yolk mixture and sprinkled with paprika.

Wow your friends and family with these Truffled Deviled Eggs. Our White Truffle Olive Oil adds an elegant twist to a casual classic.

Ingredients:

  • 12 large eggs, hard boiled, cooled, shelled and cut in half lengthwise
  • 1 teaspoon (or more to taste) The Olive Tap's White Truffle Olive Oil
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • sea salt & freshly ground pepper (to taste)
  • The Olive Tap's Sweet Smoked Spanish Paprika (optional for garnish)

 

Directions:

Scoop out the cooked yolks and place a in bowl.  Mash with a fork, then mix in the White Truffle Olive Oil, mayonnaise, mustard and salt and pepper to taste.  Mix well. (add more Truffle Olive Oil and Salt and Pepper if desired)
Spoon your mixture into a plastic bag. Cut the tip of one corner off of the bag creating a small hole to pipe the filling out of.  Pipe (or spoon) the mixture into the whites, garnish with the Sweet Paprika and serve!

Enjoy!

Products featured in this recipe
A bottle of White Truffle Olive Oil from The Olive Tap next to olives and leaves with an inset showing fresh truffles on a light background.

White Truffle Olive Oil

White Truffle Olive Oil
From $16.95
Smoked Spanish Paprika from The Olive Tap: A pile of red ground spice on a white background.

Smoked Spanish Paprika (Sweet)

Smoked Spanish Paprika (Sweet)
$4.95