Truffled Deviled Eggs with Crème Fraîche

Beth Kirby is a food & travel photographer, writer, and recipe developer hailing from Tennessee. She writes about nesting & wanderlust, curating everyday life, and seasonal Southern cooking on her blog, Local Milk.

Truffled Deviled Eggs with Crème Fraîche
(Photo courtesy Beth Kirby)
These black tie deviled eggs can be topped with flecks of black salt or even shimmering black caviar (sustainably farmed!) and a sliver of black truffle to really make them something special.


12 hard boiled eggs, peeled & halved
6 Tbsp crème fraîche
3 Tbsp homemade mayonnaise or high quality store bought
2 tsp dijon mustard
1 tsp white truffle oil
1/2 tsp sugar
1/2 tsp white wine vinegar (I use Pinot Grigio vinegar)
1/2 tsp black truffle salt (can sub kosher or sea salt)
black salt (or other finishing salt)
OR sustainably farmed black caviar (optional)
black truffle shavings (optional)

Cooking Directions

In case you were about to Google it, here's how to boil an egg: cover eggs with cold water. Bring to a full boil, cover pot, remove from heat and let sit for 12 minutes. Pour off hot water. Fill pot with ice and cover with cold water. Let sit until cooled, about 5 minutes. Tip: It's best to buy eggs a week in advance as older eggs will peel clean without sticking to the shell.

Peel eggs, slice in half, and carefully removing yolk to a medium bowl, reserving whites. Combine yolks with the next seven ingredients. Mix until throughly incorporated and creamy. Season to taste with salt if needed. Pipe or scoop mixture into egg whites. Top with either a sprinkling of black salt or other finishing salt or go all out with a shaving of black truffle and/or black caviar.

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