Take your appetizer game up a notch with these Truffled Deviled Eggs with caviar!! These are just the definition of luxurious. With the optional, but highly recommended, addition of caviar, you'll impress anyone who tries these!
If you catch me at a nice restaurant and I see an option on the menu to add either truffle or caviar to my meal...I'm going to do it almost every time! So, naturally, I was obsessed with these truffled deviled eggs because they have truffle AND caviar!
Even if you can't get your hands on some caviar, these eggs are so good and surprisingly affordable to make. I recommend using a truffle "sauce" which usually comes in a jar and contains mashed up or finely chopped truffle and mushrooms. However, other truffle options will be provided below!
For another great truffle recipe, be sure to check out my Black Truffle Mashed Potatoes or my Garlic Truffle Fries Recipe!
Table of Contents:
📖 Recipe Origins
According to an article written by Arlo Hartley, deviled eggs can actually be traced back to Ancient Roman times where they would boil eggs and season them to serve before meals.
However, they didn't really begin stuffing the eggs with a yolk mixture until around the 13th century, according to a cookbook that indicates it starting in southern Spain.
The term 'deviled' is an 18th century culinary term that was used to describe something that was highly spiced or flavored. Eventually, this term became synonymous with deviled eggs, which often include a variety of spices.
🎥 Watch the video of this recipe
🍳 Why you'll love my Truffled Deviled Eggs Recipe
- Fancy Appetizer. I love deviled eggs for anytime of year, but I find them especially good for winter holiday parties. With the addition of truffle into deviled eggs, it makes for the perfect wintery snack that is rather fancy too.
- Surprisingly Easy. Using things like truffle and caviar make a dish feel very complex and maybe even intimidating, but this recipe is just as easy as any other deviled egg recipe would be!
- Delicious. There's no better way to say it, this truffled deviled eggs recipe is just down right delicious.
🥘 What you need for this recipe
Ingredients and Substitutions
- Eggs - Use your favorite eggs, whatever those may be. If you're in a pinch and want to use pre-boiled eggs, who am I to stop you?
- Mayonnaise - I recommend using a "good" mayonnaise, as in, one that you enjoy the taste of. Dukes or Kewpie mayo are always great options.
- Dijon Mustard - Just a very small amount is needed here.
- Truffle Sauce - Truffle sauce is typically a jar of mushrooms and truffle mixed together into an almost paste-like consistency. You could use almost any truffle products, so long as it is smooth enough to mix into the filling. Truffle oil, truffle powder, truffle butter, etc.
- Butter - Softened salted butter makes the filling really nice and creamy, I don't recommend omitting this!
- Pickle Juice - Again, this is a very small amount used. If you don't have a jar of pickles hanging around, feel free to use caper juice, rice vinegar, or another mild-flavored vinegar.
- Caviar - This is, of course, completely optional. Though, if you are going to use caviar, I really encourage you to splurge on a good quality tin! I buy all of my caviar from Pearl Street Caviar (they ship!), and I typically use ossetra. However, if you wanted a cheaper caviar option, salmon roe (ikura) is usually pretty affordable and would be good here, as well as a white sturgeon caviar.
Tools and Equipment
- Medium Pot
- Mixing Bowl
- Piping Bag - You could also just use a ziploc bag and cut the corner of it.
📋 How to make Truffled Deviled Eggs (with caviar)
Step 1: Prepare Ingredients
Measure 1 tablespoon of salted butter and set it out so that it comes to room temperature.
Add 6 large eggs to a medium pot, ensuring they all have enough room.
Cover eggs with cold water, enough to cover them by about 1-inch.
Cover pot with a lid.
Bring the pot of eggs to a boil and once the water is boiling, turn off the heat.
Set a timer for 12 minutes.
Prepare an ice bath by adding ice cubes and cold water to a bowl.
Once the twelve minutes are up, carefully remove the eggs and add them directly to the ice bath until they are no longer warm.
Step 2: Make the filling
Once the eggs have cooled completely, gently peel the shells off of all of the eggs.
Slice each egg in half, longways.
Carefully pop out the cooked yolks into a bowl, using your hands or a spoon.
Add the mayonnaise, pickle juice, truffle sauce, mustard, and softened butter to the bowl of yolks.
Use a fork to mash the yolks and combine until everything is mostly smooth.
Add salt and combine again.
If possible, place filling in the fridge, covered, for at least 30 minutes.
Step 3: Finishing Touches
Once chilled, place a piping bag (or ziploc bag) with a grooved tip over a cup and fold the sides down the cup. (This is to hold the bag in place.)
Fill the bag with all of the mixed filling.
Gently fill each egg white with the yolk mixture. You may want to create a swirl design.
Once ready to serve, top each deviled egg with a dollop of caviar (optional).
Additionally, you may garnish with chives or parsley!
💭 Expert Tips & Tricks
- Truffle sauce is typically a jar of mushrooms and truffle mixed together into an almost paste-like consistency. You could use almost any truffle products, so long as it is smooth enough to mix into the filling. Truffle oil, truffle powder, truffle butter, etc.
- Caviar is, of course, completely optional. Though, if you are going to use caviar, I really encourage you to splurge on a good quality tin! I buy all of my caviar from Pearl Street Caviar (they ship!), and I typically use ossetra. However, if you wanted a cheaper caviar option, salmon roe (ikura) is usually pretty affordable and would be good here, as well as a white sturgeon caviar.
- I recommend allowing time for chilling before serving. Once piped, place truffled deviled eggs in the refrigerator for 30 minutes or so to allow the eggs to cool completely and for the filling to really set. Add caviar after they have cooled.
Recipe FAQs
Yes, just store in an airtight container in the refrigerator for up to 3 days.
Vinegar works so well in truffled deviled eggs because it adds just a touch of brightness and acidity to an otherwise very rich and heavy dish.
Deviled eggs, especially when topped with caviar, are best served chilled. I recommend chilling at least 30 minutes before serving.
Related Recipes
Love a recipe you've tried? Please leave a 5-star🌟 rating in the recipe card below and/or a review in the comments section further down the page. Don't forget to tag me on Instagram, Pinterest, and Facebook when you try one of my recipes!
📖 Recipe
Truffled Deviled Eggs (with Caviar)
Equipment
- 1 Medium-sized pot
- 2 Mixing Bowls one for ice bath, one for making the filling
- 1 Piping bag or plastic bag
- Sharp Knife
Ingredients
- 6 Eggs large or extra large
- 1 tablespoon Butter softened, salted
- ½ teaspoon Dijon mustard
- ½ tablespoon Truffle sauce *see notes for alternatives*
- 1 teaspoon Pickle juice
- ½ cup Mayonnaise
- ½ teaspoon Salt plus more to taste, if desired
- Caviar **see notes**
Instructions
- Measure 1 tablespoon of salted butter and set it out so that it comes to room temperature.
- Add 6 large eggs to a medium pot, ensuring they all have enough room.
- Cover eggs with cold water, enough to cover them by about 1-inch.
- Cover pot with a lid.
- Bring the pot of eggs to a boil and once the water is boiling, turn off the heat.
- Set a timer for 12 minutes.
- Prepare an ice bath by adding ice cubes and cold water to a bowl.
- Once the twelve minutes are up, carefully remove the eggs and add them directly to the ice bath until they are no longer warm.
- Once the eggs have cooled completely, gently peel the shells off of all of the eggs.
- Slice each egg in half, longways.
- Carefully pop out the cooked yolks into a bowl, using your hands or a spoon.
- Add the mayonnaise, pickle juice, truffle sauce, mustard, and softened butter to the bowl of yolks.
- Use a fork to mash the yolks and combine until everything is mostly smooth.
- Add salt and combine again.
- If possible, place filling in the fridge, covered, for at least 30 minutes.
- Once chilled, place a piping bag (or ziploc bag) with a grooved tip over a cup and fold the sides down the cup. (This is to hold the bag in place.)
- Fill the bag with all of the mixed filling.
- Gently fill each egg white with the yolk mixture. You may want to create a swirl design.
- Once ready to serve, top each deviled egg with a dollop of caviar (optional).
- Additionally, you may garnish with chives or parsley, and a drizzle of truffle oil!
Notes
- *Truffle sauce is typically a jar of mushrooms and truffle mixed together into an almost paste-like consistency. You could use almost any truffle products, so long as it is smooth enough to mix into the filling. Truffle oil, truffle powder, truffle butter, etc.
- **Caviar is, of course, completely optional. Though, if you are going to use caviar, I really encourage you to splurge on a good quality tin! I buy all of my caviar from Pearl Street Caviar (they ship!), and I typically use ossetra. However, if you wanted a cheaper caviar option, salmon roe (ikura) is usually pretty affordable and would be good here, as well as a white sturgeon caviar.
- I recommend allowing time for chilling before serving. Once piped, place in the refrigerator for 30 minutes or so to allow the eggs to cool completely and for the filling to really set.
Leave a Reply