This simple, classic deviled egg recipe (inspired in part by a classic recipe the Silver Palate Cookbook) is refreshed and enhanced with the unexpectedly rich flavor of Truffle Parmesan Seasoning.

Prep time: 20 min

Cook time: 12 min

Total time: 32 min

Truffle Parmesan Deviled Eggs
Copyright Recipe © 2016 Woodland Foods


Makes 24 servings

  • 12 Large Eggs

  • 6 Tablespoons Mayonaisse

  • 2 Teaspoons Dijon Mustard

  • 1/2 Teaspoon Truffle Parmesan Seasoning

  • 2 Tablespoons Snipped Fresh Chives

  • Whole Chives, garnish


  1. Place eggs in a saucepan large enough to hold them in a single layer. Cover with cold water, then bring to a boil over medium-high heat. Turn off heat, cover and let stand for 10 to 12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.

  2. Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mayonnaise, mustard and Truffle Parmesan Seasoning. Taste and adjust seasoning with salt, ground black pepper and additional Truffle Parmesan Seasoning as desired. Stir in snipped chives

  3. Fill each egg white half with about 1-1/2 teaspoons of the egg-yolk mixture and dust the top with Truffle Parmesan Seasoning. Arrange in a spoke design on a platter; garnish with whole chives.