This twist on deviled eggs is packed with flavor. There’s truffle oil, dijon, parmesan, and herbs in the filling and brown butter panko topping for a crunch. I made just a few to have with dinner. These would be fun for a party! I tell you, deviled eggs fly off a party table since they’re typically gluten free and dairy free. Mine aren’t this time, but I love the fun flavors into a deviled egg and just add a label for what is in them.
Truffle and Herb Deviled Eggs
1/2 cup mayo
2 tablespoons dijon mustard
1 garlic clove, minced
2 tablespoons grated parmesan
1 teaspoon truffle oil
1 teaspoon fresh basil, chopped chiffonade
1 teaspoon fresh chives, chopped
2 tablespoons butter
3 tablespoons panko breadcrumbs
Hard boil the eggs and let them cool in an ice bath.
Slice them in half and pop the yolks into a mixing bowl and add mayo, mustard, garlic, parmesan, truffle oil, and most of the fresh herbs – reserving a little for the topping.
Mix well and spoon into a bottom corner of a ziplock bag. (tip: open the bag into a drinking glass to more easily fill without tipping over!)
Snip the corner off the bag and pipe into the egg halves.
In a small skillet over medium heat, melt the butter and watch it to bubble, foam, and brown.
Stir in the panko and a sprinkle of salt and pepper, mix well, and remove from the heat. Add in the last of the herbs.
Sprinkle over the eggs just before serving.
I love these. A little truffle oil goes a long way so add some taste and add more if necessary. Any fresh herbs would be good – use rosemary, thyme, or oregano. The brown butter breadcrumbs are ahhh-mazing. I had leftovers I put on everything I ate the next day- eggs at breakfast and then on a hot dog with parmesan peppercorn dressing!
We’re off to the beach soon! I hope I can blog a few things while on vacay! Stay tuned! I live for this week all year for the huge and empty beach, nightly ice cream, walking everywhere, and mini golf!