Home Truffled Devilled Eggs
Truffles found on our farm are the result of hard work, passion and our overall philosophy of excellence.
All our products are a true testament to this, and one we are truly proud of. The recipes displayed today are a result of people asking for more recipes on how to cook with fresh Black Perigord Truffle and Truffle Hill products in their home, for friends and family more often.
Luckily we have an amazing collective of cooks and foodies to call on showcase an array of recipes that can help even the most novice home cook prepare an exquisite snack or meal.
Devilled eggs might be retro, but they’ve stood the test of time and are a decadent dish to serve with drinks when the filling is flavoured with truffle. Serve with Truffle Hill Truffle Hunter’s Reserve vintage sparkling pinot noir for a truly luxurious start to the evening.
Boil eggs for about 10 minutes, until yolks are hard; stirring the water while they’re boiling ensures the yolks are centred, which makes them easier to fill. Run under cold water, then set aside to cool completely.
Peel eggs, cut in half lengthways and remove yolks to a bowl.
Mash yolks with mayonnaise, aïoli, mustard and salt, then stir through chives.
Place in a plastic bag (such as a freezer bag), snip off the end and pipe the filling back into the whites.
Arrange on a platter and decorate with strips of anchovy or capers.