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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.




1 hour



Truffle Deviled Egg Canapé


6 eggs
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


  • 1
    Place eggs in shells in a pot. Cover with cool water. Bring up to a boil and boil for 14 minutes.
  • 2
    Turn off heat and rinse under cool water before peeling under the running water to cool and rinse.
  • 3
    Separate white and yolk, slice whites and set aside, transfer yolk to a bowl.
  • 4
    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.
  • 5
    Julienne watermelon radish into 1/2 inch pieces.
  • 6
    To assemble - pipe 1 tsp yolk mixture onto the chip. Top with 1 slice white and a piece of watermelon radish and chervil.


  • Truffle Sea Salt - 4.0 oz front

    Truffle Sea Salt - 4.0 oz