White Truffle Oil Deviled Eggs
Classic deviled eggs, but make them fancy. Creamy, elegant, and rich with earthy truffle flavour—perfect for parties, brunches, or an elevated snack.
INGREDIENTS:
6 large eggs
3 tbsp mayonnaise
1 tsp Dijon mustard
½–1 tsp white truffle oil (to taste)
Salt and black pepper, to taste
Optional: Chives or microgreens, for garnish
METHOD:
1. Boil eggs for 9–10 minutes, then cool in ice water. Peel and slice in half.
2. Scoop out yolks into a bowl. Mash with mayo, mustard, and truffle oil. Season to taste.
3. Pipe or spoon the filling back into the egg whites.
4. Garnish with chives or microgreens. Serve chilled and enjoy the luxe bite
