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Perfect Black Truffle Deviled Eggs with Caviar Topping

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A luxurious twist on classic deviled eggs featuring earthy black truffle oil and a delicate caviar topping, perfect for entertaining or a fancy snack in under 30 minutes.

Ingredients

Scale
  • 6 large eggs (preferably free-range)
  • 3 tablespoons mayonnaise (Hellmann’s or Duke’s recommended)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon black truffle oil (Urbani or Sabatino recommended)
  • 1 teaspoon white wine vinegar
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon caviar (sturgeon or trout)
  • Chives, finely chopped (optional, for garnish)

Instructions

  1. Place 6 large eggs in a single layer in a medium saucepan. Cover with cold water about 1 inch above the eggs.
  2. Bring to a rolling boil over high heat, then cover and remove from heat. Let sit for exactly 12 minutes for perfectly hard-cooked yolks.
  3. Transfer eggs to a bowl of ice water immediately after cooking. Let chill for at least 5 minutes to stop cooking and make peeling easier.
  4. Gently tap and peel eggs under running water to remove shells.
  5. Slice each egg in half lengthwise and carefully scoop out the yolks into a bowl. Set the whites aside on a serving platter.
  6. Mash the yolks with a fork until crumbly.
  7. Add mayonnaise, Dijon mustard, white wine vinegar, and black truffle oil to the mashed yolks. Stir until smooth and creamy.
  8. Season with salt and freshly ground black pepper to taste.
  9. Spoon or pipe the yolk mixture back into the egg white halves, aiming for a neat, generous mound.
  10. Place a small spoonful of caviar on top of each deviled egg.
  11. Sprinkle finely chopped chives over the eggs for garnish, if desired.
  12. Serve immediately or chill for up to 2 hours before serving, covering loosely with plastic wrap.

Notes

For perfectly smooth filling, press yolks through a fine mesh sieve before mixing. Use caviar sparingly to avoid overpowering the eggs. May substitute mayonnaise with Greek yogurt for a lighter filling. Store deviled eggs without caviar in the fridge for up to 2 days; add caviar just before serving.

Nutrition

Keywords: deviled eggs, black truffle, caviar, appetizer, easy recipe, party food, brunch, elegant snack

Find it online: https://emmaoven.com/perfect-black-truffle-deviled-eggs-recipe-with-caviar-topping-easy-step-by-step/