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


  1. Cut eggs from north to south. Remove yolks, put in small food chopper.
  2. Blend with truffle oil, mayonnaise and sour cream.
  3. Using a piping bag - pipe or spoon into empty eggs halves.
  4. Garnish 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
  5. Bon 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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