White Truffle Deviled Eggs (Cooking Class on June 23rd & June 30th 2018)


6 large hard-boiled eggs

1 Tbsp white truffle oil

1 Tbsp sour cream

1 Tbsp mayonnaise

1/2 tsp ground black pepper

a handful of coarse sea salt

1 tsp chopped parsley/chives

1/4 tsp lemon zest



  1. Cut eggs from north to south. Remove yolks, put in small food chopper.
  2. Blend with truffle oil, mayonnaise and sour cream.
  3. Using a piping bag, pipe or spoon into empty eggs halves.
  4. Garnish with a pinch of sea salt, chives or parsley. Sprinkle over some black pepper. Cover and refrigerate for 1 hour. Remove 15 minutes before serving. Serves 6.


Eat and enjoy!

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