White Truffle Deviled Eggs

Butter - All Natural Infused Olive Oil
from 6.75
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Cooking Time: 15-20 Min    Servings: 12

Products needed:



  1. Place the eggs in a pot.
  2. Fill pot with water 1 inch above the eggs.
  3. Bring the pot to a boil and cover.
  4. Turn off the heat and let sit for 13 minutes - exactly!
  5. Uncover and run the eggs under cold water if using right away or refrigerate until ready to use.
  6. While eggs are cooking, heat Olive Scene Butter Infused Olive Oil in a small pan and sauté the shallots, adding the mushrooms halfway through, until all are soft.
  7. Cool completely. 
  8. Peel the eggs and cut in half lengthwise.
  9. Remove the yolks from the whites.
  10. Mash the yolks with a fork.
  11. Add the mayonnaise, truffle oil, cayenne, and sea salt.
  12. Whip until very light and fluffy.
  13. Spoon or pipe the yolk mixture into the whites.
  14. Top with ½ tsp of mushroom/shallot mixture and sprinkle with chopped chives.
  15. If piping, fill the pastry bag with the egg mixture then cut the tip of the bag off to form a hole about ¼ inch in diameter.
  16. Pipe the mixture into the egg white halves and finish with garnishes.