Store Hours:  Mon-Sat: 11am - 6pm |  Sun: 12pm - 6pm | 5225 Beltline Rd., Suite 208 | Dallas, TX 75254

March & April Cooking Demonstrations and Events now open for Registration


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 Manzanillo Extra Virgin 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 



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 Manzanillo Extra Virgin 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 

Related Items