Ingredients
Equipment
Method
Preparation Steps:
- Begin by hard boiling your eggs. Place them in a large pot and cover with cold water. Bring the water to a rolling boil, then cover the pot and remove it from heat. Let the eggs sit for about 12-14 minutes. Once cooked, transfer them to an ice bath to cool before peeling.
- Once your eggs have cooled, peel them carefully and slice them in half lengthwise. Gently scoop the yolks into a mixing bowl, placing the whites on a serving platter. To the yolks, add the mayonnaise, minced red onion, prepared mustard, truffle oil, truffle salt, and minced dill pickle.
- Using a whisk or fork, combine all the ingredients until the mixture is smooth and creamy. Taste the filling and adjust the seasoning if necessary.
- Transfer the yolk mixture into a pastry bag or a plastic bag with a corner snipped off. Pipe the creamy filling back into the egg whites, creating a beautiful swirl on top.
- For an extra touch of elegance, consider garnishing your deviled eggs with a sprinkle of additional truffle salt or a few sprigs of fresh dill. Serve and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to two days.
- Experiment with other herbs or spices for unique flavors.
- Use high-quality truffle oil for the best taste.