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Fresh Truffle and Stracciatella Deviled Eggs Recipe

from United States by
A shaving of fresh truffle crowns these delicious deviled eggs infused with creamy truffles stracciatella cheese from Italy in this incredible deviled eggs recipe.

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Yield: 6 eggs

Fresh Truffle and Stracciatella Deviled Eggs Recipe

  • 6 eggs
  • 1 teaspoon white truffle oil
  • 2 tablespoons mayo
  • Sea salt and fresh pepper to taste
  • 6 tablespoons fresh truffle Stracciatella cheese
  • 1 fresh truffle (black or white – whichever is in season)

  1. Boil the 6 eggs until they are hard boiled, approximately 10 minutes. Remove from heat and drop them into ice water. Remove the shells.
  2. Take each egg and determine which half of the egg the yolk falls toward. Cut about 1/3 off of the egg where the yolk lies. Remove the yolk, but be careful not to break the white of the egg. This should leave a nice cavity that you will fill later. Slice off a small piece of the white on the opposite side of the egg which will allow the egg to stand straight. Set the hollowed eggs aside.
  3. Mince the whites and yolks that you had removed and add them to a bowl, mix in the truffled Stracciatella cheese, mayonnaise, and white truffle oil, and stir until fully incorporated. Season with sea salt and pepper to taste.
  4. Place the egg mixture into a piping bag with a large star tip. Pipe the egg mixture into the hollowed eggs, first filling the hollow and then to about 1 inch above the cut top. Garnish the top with a shaving of fresh truffle.

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