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American Truffled Eggs for Company

A Gourmet Olive Oil Recipe

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Prep Information

Prep Time

25-30 minutes

Cook Time

10 minutes


12-24 people


  • 12 eggs
  • 1/2 cup mayonnaise
  • 1-2 Tablespoons Black or White Truffle Oil
  • 1 teaspoon each: minced parsley, chervil, chives, and tarragon
  • Salt and pepper
  • Piping bag (if you have one); otherwise use a teaspoon


  • Place 12 large eggs in a large pot, cover with cold water, bring to a boil and then reduce the heat to medium low. Simmer 10 minutes.
  • Drain and then cool the eggs under running water. Peel shells and halve each egg lengthwise. Scoop out the egg yolks and put into a bowl.
  • Mash the yolks with the mayonnaise. Add your favorite truffle oil and a teaspoon each of the parsley, chervil, chives, and tarragon. Season with salt and pepper.
  • Using the piping bag squeeze the mashed egg yolks into each halved egg white. If you don't have a piping bag, use a teaspoon to scoop the egg yoke mixture into each egg white half. Keep cold until needed.
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