Black Truffle Deviled Eggs

6 large eggs
2 Tbsps. real mayonnaise
1/2 celery stalk, finely chopped (1/3 cup), plus 12 leaves for serving
1 tsp. Seasoning Salt
1/2 tsp. spicy brown mustard
2 to 3 Tbsps. milk
fresh ground pepper, to taste
2 Tbsp. Black Truffle Olive Oil


In a large pot, cover eggs with cold water by 2 inches and bring to a boil over high. Boil 1 minute, remove from heat, cover, and let sit 10 minutes. Transfer eggs to a colander and run cold water over them until cool enough to handle. Peel, then slice each egg in half lengthwise. Remove yolks with a spoon and place in a small bowl. Mash yolks with a fork. Add mayonnaise, celery, Old Bay, and mustard and mash into a smooth paste. Gradually add milk, stirring, until yolk mixture has a creamy consistency. Season mixture with pepper. With a spoon, fill each egg white half with about 1 tbsp yolk mixture. Drizzle the black truffle oil over eggs and garnish with celery leaf.

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