A few years back my husband and I were enjoying a night out at our favorite spot in Nashville, The Patterson House, when I came across a very intriguing item on their menu: Truffled Deviled Eggs. They were delicious! Over the next few weeks, I came up with this recipe. Truffled Deviled Eggs have become a staple of Harston family events ever since. I can’t tell you how many times I have heard people say “I didn’t think I liked Deviled Eggs, but these are delicious!” The Deviled Egg has gotten a bad rap over the years from over mayonnaised versions, but modern recipes like this one (along with countless other ones) are bringing them back. The success of this recipe depends on equal parts creative ingredients like truffle, and stylish presentation which I achieve with my Dessert Decorator Pro, smoked paprika and some thin jalapeño slices. Happy Easter!
Update: I have recently started just barely cutting the top off the eggs and filling them vertically instead of the typical half egg routine. It’s a little bigger bite but the presentation is perfection!
Sauté one diced yellow onion in 1T of butter. After about a minute add 2 teaspoons of black truffle oil and a pinch of salt.
Sauté them until they are a golden brown, then remove from heat and set aside.
Place 16 eggs in a medium pot and bring water to a boil. As soon as the water begins to boil, cover the pot and turn off the burner. Set your timer for 13 minutes.
Prepare an ice bath while you wait. Once your timer goes off, immediately move the eggs into the ice. Give them 5 minutes or so to cool.
When cutting the eggs in half, you want to use a non serrated knife so that you get a smooth cut. Cleaning your knife after each cut and dipping it in hot water will help in this process. Place the egg yolks in a bowl and refrigerate.
Place a small amount of the sautéed onions in each of the egg halves.
To make the filling, get out your egg yolks. Smash the egg yolks is finely as possible. You can run them through a food processor, or you can do it by hand with a spoon. If they are too dry and crumbly, you can add a small amount of water to make them smooth. I use this as a base recipe for the filling and add in some black truffle oil. I leave out the salt, pepper, and paprika.
16 eggs yolks
10 Tablespoons Mayo
2 Tablespoons Mustard
4 teaspoon apple cider vinegar
4 teaspoons black truffle oil
I use a hand mixer to make the mixture as smooth as possible.
Add the filling to the halves. I use a “Dessert Decorator Pro” you can find it here. When serving deviled eggs, presentation is key. A lot of people won’t try them if they are reminiscent of their grandmother’s over-mayonnaised version. Sprinkle with your favorite paprika, I use a Spanish smoked hot Paprika and add a sliced jalapeño for garnish.