Bacon Truffle Deviled Eggs

Bacon Truffle Deviled Eggs

Yield: 12 servings

Paul Sletten
Rockford, IL

Ingredients and Directions


  1. Cut peeled eggs lengthwise, scoop yolks into bowl.

  2. Add mayonnaise, truffle oil, salt and pepper to yolks, mix until smooth.

  3. To assemble: pipe egg yolk mixture into whites. Garnish with bacon pieces and chives.


  • 6 large eggs, hard boiled, peeled
  • 2 tbsp. mayonnaise
  • 1/2 tsp. truffle oil
  • Salt and white pepper, to taste
  • 3 strips Applewood smoked bacon, cooked crisp and chopped
  • 1 tbsp. chopped chives

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

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