Home Truffled Devilled Eggs
Truffles found on our farm are the result of hard work, passion and our overall philosophy of excellence.
Our value-added truffle products are a true testament to this, and one we are truly proud of.
While nothing beats fresh truffle, in Australia fresh truffles are only available from June to the end of August, however our high-quality range of truffle aroma enhanced products allows even the novice home cook to enjoy a truffle experience in their own home at any time of the year.
Our extensive recipe catalogue below, can help even the most basic 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 aïoli then stir through chives. Taste and add salt.
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.