Everyone enjoys deviled eggs. And virtually every family across America has their own recipe. Some get fancy and add chopped bacon to their filling, some keep it simple with just yolks and mayo. There are 2 restaurants in Manhattan that have wonderful deviled eggs, each deliciously fancy and simple in their own ways: The Spotted Pig and Centro Vinoteca. What I’ve tried to do here is combine the best of the flavors from each of these while keeping an eye on fat. I kept the amount of mayo low and used the light version. Egg yolks already have plenty of fat going for them! My result was so creamy, so flavorful. I will definitely be making these again. And the best part is that I made these with ingredients I always have on hand.
To get started, I used my dad’s hard boiled eggs method. See my post on this here.
Once the eggs are rinsed under cold water and cooled in the fridge until easy to handle, I peeled them, sliced them in half lengthwise, and scooped out the yolks.
I added the yolks to a bowl and crumbled them with a fork. Make sure you do this before you add any other ingredients. You will not get the same silky texture in the end. Once finely crumbled, I added the mayo, vinegar, and smoked paprika and whisked well to combine. Once whisked, I drizzled in the 1 tsp. of truffle oil. Be careful here… it’s easy to go overboard on the truffle. You may want to start with 1/2 tsp. if you’re not familiar with the taste. (I promise, you won’t be disappointed.)
You can add salt and white pepper here (don’t use black pepper… it will add little black specks to your silky smooth filling.) I didn’t need it, but it’s to your taste. Next, you need to pipe the filling into the halved egg whites. I don’t have an icing/pastry bag set, so I just used a standard Ziploc baggie. Roll down the sides of a sandwich size Ziploc bag (about halfway down.) Take a spatula and smooth the filling into the bottom of the baggie. Once filled, unroll the baggie. You will see that you have clean sides on the upper half of the baggie, which will help with the piping process. You can chill the filling and egg whites in the fridge until ready to serve. I don’t recommend filling them ahead of time. The filling is pretty wet and it may flatten out after sitting too long.
Meanwhile, slice the scallions thinly to sprinkle on top of the finished deviled eggs. Chives would work here too.
Take the top of the baggie (not-sealed) and twist the baggie to remove any air from it. The yolk mixture should be tightly wound, with no visible air pockets. Take a pair of scissors and snip a small corner off the botom of the baggie, about 1/4 to 1/2 inch, depending on preference. Gently squeeze the filling out into the halved egg whites. Fill and sprinkle on top with sliced scallions. Unless you have a deviled egg platter (which has little grooves to hold the egg halves), serve on top of a paper napkin or towel on your platter. This will keep your eggs from sliding around.
Deviled Eggs with Truffle and Smoked Paprika
3 tablespoons Hellman’s light mayo
1 teaspoon truffle-infused olive oil
1 teaspoon white wine vinegar
Dash of smoked paprika, to taste
Thinly sliced scallions for garnish (optional)
Place eggs in a medium size pot and cover with cold water. The water level should be about one inch above the tops of the eggs. Add a big pinch of salt. Place the pot on the stove and turn the heat to high. DO NOT COVER. Set your kitchen timer to 16 minutes. Let the eggs come to a boil and boil away.
When the 16 minutes are up, immediately rinse the eggs under really cold water. Place the cooled eggs into a bowl and place in the fridge. Chill until ready to make the filling. (Note: shocking the cooked eggs under the cold water immediately stops the cooking process and shrinks the egg away from the shell, making them easier to peel.)
Once chilled, crack the eggs and peel. Make sure you peel the outer membrane off too and rinse under cool water. Slice the eggs in half lengthwise and take out the yolks. Place the yolks in a medium size bowl. Set the egg white halves aside while you make the filling.
Mash the egg yolks with a fork until crumbly. Add the mayo and whip vigorously until you get a creamy texture. Add the vinegar and paprika, whip again. Drizzle in the truffle oil, whip, and taste. If you want more truffle flavor, add a teeny bit more. Be careful, you don’t want too much truffle.
If you have a pastry bag and tip, fill with the yolk filling. If you don’t have one, use a sandwich size Ziploc bag. Roll the Ziploc bag down to about halfway, and spoon the yolk filling inside. Twist the bag closed, right above the top of the filling, getting rid of all of the air with yolk filling. With a pair of scissors, snip off the corner of the Ziploc bag (about an 1/4 to 1/2 inch). Squeeze the bag and pipe the filling into the egg white halves. Sprinkle sliced scallions on top.