Truffled Deviled Eggs (with Caviar)
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!
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Servings: 6 people
Calories: 207kcal
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.
Nutrition
Serving: 2 deviled eggs | Calories: 207kcal | Carbohydrates: 1g | Protein: 6g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 177mg | Sodium: 408mg | Potassium: 72mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 308IU | Vitamin C: 0.002mg | Calcium: 27mg | Iron: 1mg
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