Ingredients
Scale
- 12 large eggs (preferably a few days old for easier peeling)
- 1/2 cup high-quality mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar or lemon juice
- 1 tablespoon black or white truffle oil
- 1/2 teaspoon truffle salt (adjust to taste)
- 1/4 teaspoon freshly cracked black pepper
- Fresh chives, finely chopped (for garnish)
- Optional: Smoked paprika for a traditional look
Instructions
- Place your eggs in a single layer in a large saucepan and cover them with cold water by at least an inch. Bring the water to a full rolling boil over high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs sit for exactly 10 to 12 minutes. While the eggs cook, prepare an ice bath by filling a large bowl with cold water and plenty of ice. Once the timer goes off, immediately transfer the eggs to the ice bath using a slotted spoon. Let them cool completely for at least 10 minutes. This stops the cooking process and prevents that unsightly green ring around the yolk.
- Gently crack the eggshells and peel the eggs under cold running water. Pat them dry with a paper towel. Slice each egg in half lengthwise. Carefully remove the yolks and place them into a medium mixing bowl, setting the whites aside on a serving platter. Mash the yolks with a fork until they are fine and crumbly. Add the mayonnaise, Dijon mustard, white wine vinegar, truffle oil, truffle salt, and black pepper. Use a whisk or a hand mixer to blend the ingredients until the mixture is silky smooth. Taste and adjust the truffle intensity according to your preference.
- Transfer the yolk mixture into a piping bag fitted with a large star tip for a professional look, or simply use a plastic storage bag with the corner snipped off. Generously pipe the truffle filling into the hollows of the egg whites. If you prefer a rustic look, you can use a small spoon to dollop the filling. Sprinkle the tops with chopped chives and a tiny pinch of extra truffle salt or smoked paprika. Serve immediately, or cover loosely with plastic wrap and refrigerate until your guests arrive.
- Cook Time: 30 minutes