The one appetizer I have to have with Easter dinner is deviled eggs. It’s also the only way I eat hard boiled eggs. I’m definitely a runny yolk, over easy girl in breakfast situations.
But, deviled eggs… yes please!
What are deviled eggs?
Deviled eggs are hard boiled eggs that have been cut in half either horizontally or vertically. The yolks are removed and made into a savory filling, then piped back into the center of each half of egg.
Besides the egg yolks, mayonnaise and mustard, and seasoned with salt and pepper. The Southern-style deviled egg also adds sweet pickle relish, which give the eggs an even better taste! That is the recipe that I grew up with.
Deviled eggs are usually served as a side dish, or appetizer during holidays, gatherings or parties.
For this deviled egg recipe, I decided to jazz them up a bit and some truffle oil, roasted garlic, and fresh herbs to them. They tasted incredible! Truffle is one of my favorite ingredients, And I love using truffle oil in recipes like this Three Cheese Truffled Potatoes Au Gratin, Bourbon Glazed Brie Burgers with Truffle Mayo, my Truffle Gruyere Mac & Cheese, and this Decadent Pecorino Black Truffle Tagliatelle Pasta!
What are the main ingredients used in the Truffle Roasted Garlic & Herb Deviled Eggs?
Eggs– Large eggs are used in this recipe. You can also use extra large eggs, but the other ingredients, like mayonnaise, may need to increase because of the extra yolks.
Garlic- roasted garlic gives these deviled eggs a unique flavor twist.
Oil- Truffle oil also gives the eggs a nice flavor.
Mayonnaise– mayonnaise is a key ingredient to smooth out the cooked egg yolks.
Mustard- Dijon or yellow mustard gives the filling a bit of spiciness.
Relish- sweet relish is normally used in the southern version of this recipe. If you don’t want any sweetness, you can also use dill relish.
Herbs- fresh dill and oregano add to the flavors of the eggs.
How is the roasted garlic made?
You want to use roasted garlic in the recipe because you want the garlic to be spreadable. To make the roasted garlic, cut ¼ inch from the top of a garlic bulb, exposing the top of the cloves. You need the whole garlic bulb to roast the cloves, not just loose cloves. Place the garlic on a sheet of aluminum foil. Drizzle olive oil on top. The oil is important to add because the oil helps with browning. Without the oil, you’ll just be steaming garlic in foil.
Wrap the foil tightly around the garlic bulb. Place on a baking sheet and bake the garlic for 45-50 minutes until the bulb is tender and start to brown. The longer you bake the garlic, the browner it gets. And you want it to be on the browner, more caramel side. Remove from the oven and cool completely. It can also be made a day ahead of time and placed into the refrigerator until ready to use.
How are the Truffle Roasted Garlic & Herb Deviled Eggs made?
To make the eggs, add them to a medium saucepan. Then add enough cold water to just cover the eggs and cover the pot with a lid. Bring the pot of water to a boil over high heat. Then, turn off the heat and let the eggs sit in the hot water. They need to sit until the yolks are completely cooked and the egg whites are solid.
Leave the eggs in the hot water for about 10-15 minutes. Remove the eggs from the pot and cool completely. They can also be refrigerated overnight whole or peeled and sliced in half, the yolk removed and made into the filling and refrigerated to be assembled the next day. The whites an be placed in an airtight container and stored in the refrigerator as well.
How are the Truffle Roasted Garlic & Herb Deviled Eggs assembled?
Peel the shells off each egg and rinse under cold water to ensure all of the shells are off. You don’t want any small pieces of sheep sticking to the egg whites.
Slice each egg in half horizontally. With a spoon, remove all the the yolk halves and place into a food processor, or into a mixing bowl of making the filling by hand. I prefer using a food processor to make the filing as smooth as possible, especially with adding the roasted garlic to the recipe. A blender can also be used.
Squeeze the whole garlic bulb so that the roasted cloves are pressed out into the food processor. Add the mayonnaise, mustard, relish, truffle oil and 1/2 tsp fresh dill. Cover and blend until the mixture is smooth. If you are mixing the filling by hand, add all of the ingredients to the bowl and mash and mix with a fork until blended as best as you can. Mash the mixture firmly to reduce the amount of large chunks of ingredients.
Add mixture to a piping bag with a star tip and fill each egg white half with the mixture. Garnish with additional dill and with fresh oregano.
Tips:
- For easiest peeling, use eggs that have been in the refrigerator the longest. The less fresh the egg, the easier it is to peel. Newly bought eggs will have a lot of the shell stick to the eggs.
- You can also use truffle paste instead of truffle oil. Black Truffle paste can be found at most specialty food stores or on Amazon.
Commonly asked questions:
Can You Roast Garlic in the Microwave?
You should not roast the garlic in the microwave. Microwaving heads of garlic produces steamed cloves that are soft, with none of the sweetness of roasted garlic.
Why remove the eggs from the heat once the pot begins to boil?
The main reason to remove the pot from heat while boiling the eggs is to minimize the time the water is above 170F, which can cause the green line around the yolks. You want the egg yolks to stay yellow.
How long do hard boiled eggs last in the refrigerator?
Hard boiled eggs stored in the refrigerator can last for up to 1 week, in an airtight container. Though, for best results use them within a day or two.
Can hard boiled eggs be frozen for later use?
Hard boiled eggs should not be frozen because the texture of the egg white can become rubbery and unappetizing.
Why are deviled eggs only good for 2 days?
When eggs are hard boiled, the protective coating is washed away. The pores in the shell are bare, making it easier for bacteria to enter and contaminate the egg, causing their shelf life to be much shorter than fresh eggs.
Looking for other egg recipes? Here are a few ideas:
Honey Butter Glazed Chicken and Waffles Eggs Benedict
Cheese Grits with Ham, Eggs, and Tomato Gravy
Easy Open Faced Egg Breakfast Sandwich
Truffle Roasted Garlic & Herb Deviled Eggs
Ingredients
Eggs
- 1 head of garlic
- 2 tsp olive oil
- 6 large eggs
- 3-4 tbsp mayonnaise
- 1 tsp dijon mustard
- 1-2 tbsp sweet pickle relish
- 1/2 tsp Truffle oil or paste
- 1/2 tsp fresh dill
Garnish
- Fresh Dill
- Fresh oregano (optional)
Instructions
Garlic
- Preheat oven to 400 degrees. Cut ¼ inch from the top of the garlic bulb, exposing the top of the cloves. Place garlic on a sheet of aluminum foil. Drizzle olive oil on top. Wrap the foil tightly around the garlic bulb. Place on a baking sheet and bake the garlic for 45-50 minutes until the gloves are tender and start to brown. Remove from the oven and cool completely.
Eggs
- Add the eggs to a medium saucepan. Add enough cold water to just cover the eggs and cover with a lid. Bring the pot of water to a boil over high heat. Then, turn off the heat and let the eggs sit in the hot water. Leave the eggs in the hot water for about 10-15 minutes. Remove the eggs from the pot, add to a bowl of cold water, and cool completely. The eggs can be refrigerated overnight if desired.
Assembly
- Peel the shells off each egg and rinse under cold water to ensure all of the shells are off. Slice each egg in half horizontally. With a spoon, remove all the the yolk halves and place into a food processor, or into a mixing bowl if making the filling by hand. Squeeze the whole garlic bulb so that the roasted cloves come out into the food processor. Add the mayonnaise, mustard, relish, truffle oil or paste and 1/2 tsp fresh dill. Cover and blend until the mixture is smooth. If mixing by hand, add all of the ingredients to the bowl and mash and mix with a fork until blended.Add mixture to a piping bag with a star tip and fill each egg white half with the mixture. Garnish with additional dill and with fresh oregano. Serve.
