Skip to content
Truffled Deviled Eggs







2 tablespoons mayonnaise

2 tablespoons crème fraiche

2 tablespoons truffle sauce (or salsa tartufata)

1 dozen hard-boiled eggs

Salt and pepper to taste

Fresh dill sprigs and dried paprika for garnish


1. Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set 20 egg white halves on a platter, cover, and refrigerate. This recipe uses 12 egg yolks, but only yields enough filling for 20 halves; reserve the extra 4 whites for another use.

2. With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, crème fraiche, and truffle sauce, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Taste and season accordingly with salt and pepper.

3. Spoon the mixture into a sandwich bag and cut one corer to act as a piping bag, then pipe the mixture evenly into the egg white halves.

4. Top each egg half with a tiny sprinkle of paprika and dill sprig.

Older Post
Newer Post

Leave a comment

Please note, comments must be approved before they are published

Close (esc)

we're so glad you're here

Join our email list for 10% off your first order!

Welcome to We Drink Bubbles!

This website uses cookies to ensure you get the best experience. By clicking "Enter", you verify that you agree to cookies collection and are 21 years of age or older. Learn more


Added to cart