The Recipes

Truffle Oil Deviled Eggs

I normally leave deviled eggs to holiday functions, but I was really craving them today.  They became part of a light lunch.  The addition of the truffle oil gave them a really unique flavor.

Truffle Oil Deviled Eggs


- 2 eggs
- 4 green olives, halved
- drizzle of truffle oil
- 1/4 onion, grated
- hot sauce
- worstershire sauce
- 2 T. mustard of your choice
- 2 T. mayonnaise 
- salt
- pepper

Bring a pot of water to a rolling boil.  Gently place the eggs in the water and cover the pot.  Turn off the heat and let the eggs sit for 15 minutes.  Transfer the eggs to the refrigerator to cool.

Once cooled, cut the eggs in half lengthwise.  Scoop the yolks into a small bowl.  Add in the onion, oil, hot sauce, worstershire, mustard, and mayo.  Whisk to combine, seasoning with salt and pepper to taste.  Scoop the mixture back into the center of the eggs and garnish with the olives.