Deviled Eggs with Truffles

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Eggs seem to compliment the flavor of truffles, and deviled eggs are always a favorite at any gathering.

Check out Linda's Appetizer Recipes for more great appetizer ideas. Learn all about the famous Oregon Truffles.

8 large eggs, at least a week old*
2 tablespoons mayonnaise
2 tablespoons sour cream
1/4 teaspoon truffle oil
1/4 teaspoon dry mustard
1 tablespoon finely chopped fresh dill weed
Salt to taste
Paprika
1 black truffle

* To help center the yolks in the eggs, the night before the eggs are to be cooked (approximately 12 hours), store your eggs on their sides in the refrigerator. Seal the egg carton with a piece of tape and turn on its side to center the yolks. 

Check out my article on How To Make Perfect Deviled Eggs.

Place the eggs in a saucepan just large enough to hold them all in one layer. Add water to cover by 1 1/2 inches. Add 1 tablespoon salt. Partially cover the pan and bring to a full rolling boil. Cover, reduce heat to low and leave on heat for 30 seconds. Remove from heat and let stand, covered, for 15 minutes. Pour off hot water and rinse eggs under cold running water for 5 minutes. Pour off the water and shake the pans to crack the eggs. Peel under cold running water. Check out how to Boil and Peel Hard-Cooked Eggs.

Cut peeled eggs in half lengthwise with a sharp knife. Transfer yolks to a bowl. Cover and chill yolks and whites separately for 1 hour.

In a large bowl, mash the yolks with a fork. Mash in the mayonnaise, sour cream, and truffle oil. Add dry mustard, dill weed, and salt; stir until well blended.

Fill the egg white halves with the yolk mixture, extending the filling over part of the white. Sprinkle each egg half with a little paprika. Cover and refrigerate. Serve well chilled. NOTE: The stuffed eggs may be made 1 day in advance and kept covered and chilled.

To serve, slice truffles with a truffle shaver or a sharp thin knife very thinly. *NOTE: You always want to maximize the truffle flavor, using the least amount of the ingredient as possible. So always slice into paper-thin wedges or strips. Use a truffle shaver (similar to a cheese grater) when shaving truffles. Place a truffle slice on each egg half on top of the yolk mixture just before serving.

Makes 16 stuffed eggs.