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Truffled Devil Eggs


1 dozen hard boiled eggs, cooled, shelled & halved

3 tablespoons White Truffle Gourmet Oil

1 teaspoon fresh squeezed lemon juice

2 large raw egg yolks*

1/2 cup Lemon Olive Oil

1/2 cup grape seed oil or other neutral oil such as safflower or sunflower 

1 large garlic clove

Sea salt to taste

1 pinch white pepper

1 dozen cooked egg yolks reserved from hard boiled eggs

2 TBSP minced chives or parsley



Prepare the hard boiled eggs.  


While eggs cool, in food processor or blender, add egg yolks, garlic, and lemon juice. Slowly add White Truffle Gourmet Oil and INFUSED Lemon Olive Oil and grape seed oil to form an emulsion. Season to taste and refrigerate.

With a fork, mash the dozen cooked egg yolks and blend thoroughly with 1/2 cup of truffle aioli.  Add more to taste if desired.  Pipe or fill the hard boiled egg whites with the egg yolk mixture.  Refrigerate until cool or up to 6 hours.  Serve with finely chopped parsley or minced chives as a garnish. 

Makes 2 dozen appetizer servings 

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