Truffle Deviled Eggs
Happy Easter!!! It’s finally starting to feel and look like Spring here in Seattle, blue skies, sun and temperatures in the high 60s to low 70s. When the rain does let up, Seattle is one breathtaking city.
Easter is early this year…..but it’s also hard to imagine that it’s almost April. I love Easter, especially the candy. Cadbury mini eggs are my absolute favorite candy…..hands down, no contest! But, I’ve tried my hardest to stick to “no treats/sweets” for Lent, so I haven’t been eating the quantity of candy that I normally do.
But, deviled eggs are another type of egg that I love and I don’t have to worry about breaking my “no sweets” tenet with them. I pretty much love any type of deviled egg, but this one takes it to another level. Add truffle flavor and wowza……I’m in deviled egg heaven. I got inspired to make these after we had Sunday brunch at the Biltmore hotel in Santa Barbara.
Truffle Deviled Eggs
- 12 eggs
- 1/3 cup mayonnaise
- 1 tablespoon truffle mustard
- 1 tablespoon yellow mustard
- 1/2 teaspoon truffle salt
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon freshly ground pepper
1. Fill a large pot with cold water, add fresh eggs, turn heat to high. Once boiling, allow the eggs to boil for about 8 minutes, turn off heat and lets eggs sit in hot water for about 30 minutes. I use to have a hard time getting my boiled eggs completely cooked through, this method has worked well for me. I forgot to do so, but adding baking soda to the water will help eggshells peels off easier.
2. Cool the eggs. (I chilled my in the refrigerator overnight). Peel the eggs and then slice in half, removing the yolks.
3. In a food processor, combine all ingredients above except the egg white halves.
4. Use a spoon (or piping bag if you want to be fancy) to place yolk mixture back into the egg white halves.
5. Top with chives, paprika or your favorite topping (mmm…bacon bits?!)
I buy my truffle mustard and truffle salt from a local wine wholesaler, but you can probably find them in any specialty food store. Truffle salt is amazing and versatile-I love to make truffle popcorn!
I used my Bake It Pretty piping bag to fill the egg white halves, use a tall glass to set the bag within to make filling it easier. This piping bag comes with several tips that are amazing for frosting cupcakes.
My parents are over visiting for the Easter holiday. Hubby’s family is hosting Easter brunch for about 15 guests. I’m contributing the truffle deviled eggs, mozzarella/grape tomato/basil bites with pesto and Jessica’s banana carrot cake cupcakes with coconut cream cheese frosting. Check out the recipe by clicking on the link. I’m so excited to wear a dress, be with family and share good food together!
Happy Easter and enjoy your day!! xoxo