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Creating easy-to-follow gourmet recipes that inspire and empower home cooks of all skill levels to be superstars in the kitchen.
Treat your deviled egg filling to an upgrade with this Truffled Deviled Eggs recipe. If you like things like truffle fries, truffle popcorn, and yes, truffled deviled eggs, a decent bottle is worth the search. I like to garnish these deviled eggs with extra snipped chives for a pop of color, and, if I have them, a slice of shaved fresh truffle. Don’t miss my recipes for Classic Deviled Eggs, Smoky Chipotle Deviled Eggs with Chorizo, Italian Deviled Eggs, and Bacon Deviled Eggs with Horseradish.
When I want to serve deviled eggs with a little extra zing, I love to turn to chipotle peppers and adobo sauce. Chipotle in adobo (or “Chipotles en adobo”) are chipotle peppers soaked and canned (or jarred) in Mexican adobo sauce. For this filling, I like to use my hand mixer to whip together egg yolks with mayonnaise, Dijon mustard, adobo sauce, and a touch white wine vinegar (champagne vinegar is my favorite). For these deviled eggs, I like to use Spanish chorizo that I’ve minced finely into a texture reminiscent of a crumble.
Filled with creamy egg yolks, smoky bacon crumbles, and zesty horseradish, these Bacon Deviled Eggs are a fantastic appetizer for game day, New Year’s Eve, or any occasion that calls for a snack with a little extra “oomph”. As in my recipe for Classic Deviled Eggs, I start this filling with a combination of mayonnaise and sour cream, with a touch of mustard. I like to use cream-style horseradish in this recipe, as opposed to fresh or the refrigerated prepared versions. My reasoning for this is that a.) cream-style horseradish tends to be a bit smoother in texture than prepared, and b.) prepared horseradish needs resting time in a recipe to fully develop its flavor and heat.
These Classic Deviled Eggs have a smooth, creamy filling, brightened with the light tang of Dijon mustard. When I’m making classic Deviled Eggs, I like to keep the filling simple: just mayonnaise, a little sour cream for extra creaminess, Dijon mustard for tang, salt, and pepper. Once the egg white halves are filled, I like to finish the eggs with classic garnishes like fresh herbs or paprika. Since classic deviled eggs have a simple filling, they’re also a great canvas if you want to get more creative with your garnishes.