Return to Recipes
Truffle Deviled Egg Canapé
With the taste of truffle in every bite, these divine Truffle Deviled Egg Canapés blend the timeless charm of deviled eggs with the deep, earthy notes of truffle. This recipe crafts miniature delights that are ideal for elevating any gathering.
Chefs Note: For a lighter alternative, omit the chips and slice the radish into ⅛ inch slices. Assemble the deviled eggs on the radish slices.
Ingredients
1 bag terra blue chips
¼ cup mayo
1 tsp dijon
1/2 tsp truffle salt or Truffle zest to taste
1 oz chervil or chives
1 watermelon or daikon radish
Method
- Place eggs in shells in a pot. Cover with cool water. Bring up to a boil and boil for 14 minutes.
- Turn off heat and rinse under cool water before peeling under the running water to cool and rinse.
- Separate white and yolk, slice whites and set aside, transfer yolk to a bowl.
- Use a spatula or bowl scraper to combine yolks, mayo, dijon, truffle salt, and pepper to taste for seasoning. Mixture should be completely smooth; transfer to a piping bag or a ziplock bag.
- Julienne watermelon radish into 1/2 inch pieces.
- To assemble - pipe 1 tsp yolk mixture onto the chip. Top with 1 slice white and a piece of watermelon radish and chervil.
Shop the Recipe
Read More
HelloFresh Triple Mushroom Truffle Gnocchi
Treat yourself to truffles with this ‘shroom-packed recipe. You’ll start with pillowy potato gnocchi, which you’ll cook until tender, then toss in a silky, savory sauce of sautéed button mushrooms,...
Read more
Inspired by the art of wild mushroom foraging, this dish captures the essence of the forest- earthy, elegant, and effortlessly comforting. A simple yet sophisticated appetizer that delights with la...
Read more
A truffle twist on a comforting classic—layered with the depth of caramelized onions, the richness of Sabatino Truffle Sauce, and topped with melted gruyère for the perfect finish.
Read more