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!

Leave a Comment

Your email address will not be published.

This site uses cookies and by continuing you agree to their use. For more information check out our Privacy Policy and Terms of Use.