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Truffle Deviled Eggs

Truffle Deviled Eggs


·          6 large eggs

·          3 T mayonnaise

·          1 T truffle oil

·          1/2 t Dijon mustard

·          salt and freshly ground white pepper to taste

·          1T minced fresh chives, for garnish


·         Cook and peel the eggs

·         cut in half crosswise.

·         Remove the yolks and place them in the bowl of a food processor fitted with a metal blade.

·         Add the mayo, truffle oil, mustard, salt and pepper and blend until smooth

·         Spoon the yolk mixture back into the egg whites

·         Transfer to a serving plate and garnish with the chives.