Deviled eggs infused with the incredible aroma of truffle are one of the best ways to enjoy fresh black truffles. You will want a whole 1-2 oz truffle to infuse the eggs.
1 large glass container or tupperware for storing the eggs
1 piping bag
Ingredients
1small clove garlic
12large eggsthe highest quality you can find
4tablespoonssour cream or mayonnaise
1teaspoon dijon mustard
½teaspoonkosher salt
10gramsblack truffleplus another gram for serving
2cupscold water
1tablespoon cut fresh chives to garnish
Instructions
Infuse the eggs
Put a whole black truffle and the eggs in a Tupperware or similar container with a very tight-fitting lid that they can fit snugly in. Put the lid on the container, making sure it’s on tight, then refrigerate for at least 24 hours, and up to 48, depending on how strong you want the truffle flavor to be. Some people may find the flavor too strong at 48 hours.
Cook the eggs
To cook the eggs, bring a pasta pot ½ full of water to a simmer over medium high heat. Put a towel in the bottom of the pot, then add the eggs gently with a slotted spoon, making sure that when all the eggs are added they are covered by at least 2 inches of water. Set a timer for 12 minutes.
Halfway through cooking, add the cold water and continue cooking, uncovered until the timer goes off.
Peel the eggs
Remove the eggs immediately with a slotted spoon to a mixing bowl, cover with cold water to shock them and halt the cooking, then allow to rest for a few minutes. Peel the eggs under the still warm water (cold water makes them more difficult to peel) then discard the shells.
Remove the eggs, cut them in half, remove the cooked yolks and reserve. Gently wash the cut egg white halves with warm water for a polished look, then remove to a tray to dry on a paper towel.
Cut the clove of garlic in half and rub the blade with it. Cut the truffle into thin slices, then into batons, and then into tiny cubes.
Deviled egg filling
Mash the egg yolks and half of the truffles in a bowl with a fork, gradually adding the sour cream, mustard and mayonnaise beating vigorously until smooth and fluffy. Alternately, blend the egg yolks in a food processor-preferably a small model.
Taste the egg yolk mixture and adjust the seasoning for salt until it tastes good to you. Fold in the remaining chopped truffle, pack into a pastry bag and reserve until needed. The egg mixture will last for a few days.
Serving
To serve, pipe or spoon a tiny amount of filling on a serving plate to anchor each egg. Put a half egg on each dollop of filling, fill the egg white with filling just like classic deviled eggs. Garnish with fresh cut chives and small batons of fresh black truffle for a pop of color and serve.
Video
Notes
Black truffle substitutes
If you don't have fresh black truffles, there are a few products that can work as a substitute:
The best is truffle paste or pate, just fold 2-3 teaspoons into the finished filling to taste.
Black truffle oil and white truffle oil are very strong but will work in a pinch. Start by adding ½ teaspoon increments to the finished filling until it tastes good to you.
Black truffle salt is not to be used here as it won't have enough flavor.