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Deviled Eggs and Truffled Deviled Eggs

makes 2 dozen
Author: Jess


  • 1 dozen eggs cooked and peeled
  • 1/2 cup mayonnaise
  • 2 tsp vinegar
  • 2 tsp mustard
  • 1/4 tsp salt
  • 1 teaspoon white truffle oil
  • 2 slices cooked bacon
  • 1-2 sliced green onions


  • Halve eggs lengthwise and remove the yolk, reserving the whites. Add the yolks to a mixing bowl along with the mayonnaise, vinegar, mustard, and salt. Mix for a few minutes on medium speed until smooth.
  • Spoon half the yolk mixture into a pastry or food bag (or add to whites with a spoon) and fill 12 of the egg whites.
  • Add the truffle oil to the remaining yolk mixture and mix well. Fill the remaining 12 egg whites with the truffle yolk mixture.
  • Garnish half of each with bacon and half with green onions. Keep refrigerated.