Insanely Delicious White Truffle Deviled Eggs

Marion Dyess


These decadent little appetizers are CARB FREE, luxurious and easy to make, never mind impressive. The addition of lemon zest keeps the favors perky and light!


★★★★★ 1 vote

20 Min
Food Processor


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6 large
hard boiled eggs
1 Tbsp
white truffle oil
1 Tbsp
sour cream
1 Tbsp
1/2 tsp
grinded pepper
a handful of coarse sea salt
1 tsp
chopped parsley/chives
1/4 tsp
lemon zest

How to Make Insanely Delicious White Truffle Deviled Eggs


  • 1Cut eggs from north to south. Remove yolks, put in small food chopper.
  • 2Blend with truffle oil, mayonnaise and sour cream.
  • 3Using a piping bag - pipe or spoon into empty eggs halves.
  • 4Garnish with one piece of sea salt, chives or parsley and if you have them a small sliver of truffle. Sprinkle with a little pepper. Cover and refrigerate for an hour. Remove 15 minutes before serving
  • 5Bon Appetit

Printable Recipe Card

About Insanely Delicious White Truffle Deviled Eggs

Course/Dish: Eggs, Other Appetizers
Main Ingredient: Eggs
Regional Style: American

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