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White Truffle Dijon Deviled Eggs

à la Bonne Femme
Deviled eggs get a sophisticated upgrade with the addition of white truffle.
5 from 1 vote


  • 12 eggs
  • 3 tablespoons Dijon mustard
  • 1 1/2 teaspoons white truffle oil or more to taste
  • 1 1/2 teaspoons finely chopped tarragon optional*
  • 1/4 teaspoon kosher salt or to taste
  • 1/4 teaspoon freshly ground pepper or to taste
  • 1-2 tablespoons water or as needed


  • Cover the eggs with water in a medium pot. Bring the water to a gentle boil and boil for 1 minute. Remove from the heat and let stand for 12 minutes.
  • Drain the eggs and rinse them with cold water until the eggs are cool to the touch. Peel the eggs. Slice each egg into halves horizontally.
  • Place the cooked yolks in a mixing bowl and set the cooked egg whites aside on a serving tray.
  • Roughly mash the yolks with a fork. Stir in the mustard and truffle oil until smooth. Stir in the tarragon if using. Season with salt and pepper to taste.
  • Spoon or pipe the yolk mixture into the egg white shell. If the yolk mixture is too thick to spoon or pipe easily, stir in additional truffle oil or water a few drops at a time until the mixture is loose enough to pipe.

*Because the entrée on this menu has tarragon as a focus, I did not include the tarragon in the deviled eggs for the party.

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