Parmesan Truffle Deviled Eggs

Looking for an easy gourmet twist on deviled eggs? Parmesan truffle deviled eggs are the unique, fancy appetizers you need for your next holiday gathering.

Overhead view of parmesan truffle deviled eggs

Deviled eggs are a favorite at any afternoon tea or holiday celebration. You really can’t go wrong with a classic filling, but sometimes it’s nice to dress things up a bit too!

When my husband and I went to Italy a couple years ago, we went on a wine tasting tour of two vineyards in Tuscany. We sampled about six different wines as well as some balsamic vinegar and truffle oil. They gave us the option to order some of what we tasted and have it sent home. While we didn’t get any wine, we did get — you guessed it — some vinegar and truffle oil.

There’s nothing like a little truffle oil to make a dish feel decadent, whether it’s pasta, mashed potatoes, fries, or deviled eggs.

Side view of parmesan truffle deviled eggs

Garlic and parmesan cheese are perfect matches for the earthy flavor of truffle so you’ll see them both in this deviled egg filling! Just describing these parmesan truffle deviled eggs to my sister was enough to make her mouth water. She and both her kids are huge truffle fans and have been for years.

Can you imagine the excitement on her 12- and 14-year-old’s faces when we gifted them each a packet of truffle salt for Christmas? They were like a couple of dragons protecting their piles of gold with the way they hoarded that truffle salt for their own use over time. You can bet they’ll be all over these parmesan truffle deviled eggs at our next holiday gathering!

How to Make Parmesan Truffle Deviled Eggs

Making any kind of deviled eggs is pretty simple, once you get past the sometimes-laborious process of peeling your hard-boiled eggs. You just cut the eggs in half lengthwise, mix the yolks with the mayonnaise and other flavorings until it’s smooth, and pipe the filling back into the egg halves.

Spooning deviled egg filling into a bag for piping

Rather than using a piping bag, I snip the corner off a ziploc baggie and insert a piping tip into the hole. Then you can set the bag inside a glass to keep it open so you can easily spoon the filling inside.

After that, it’s easy to pipe the filling into the the egg halves, and cleanup is simple since you can just remove the piping tip and throw away the baggie!

Piping filling into deviled eggs

Garnishing Your Parmesan Truffle Deviled Eggs

Every deviled egg can use a garnish, especially if you’re making multiple types. Your guests will be able to easily differentiate between a parmesan truffle deviled egg and a classic deviled egg if one is garnished with pepper and radish slices and the other is sprinkled with paprika.

You can decide if you like these better topped simply with pepper and finely grated parmesan cheese (I use a microplane zester to grate fluffy, feathery parmesan shavings directly on top of the eggs) or if you’d like to add a pop of color with a thinly sliced radish half. The peppery flavor of the radishes is an excellent complement to the pepper, parmesan, and truffle oil in these deviled eggs, and the pink is oh so pretty!

Parmesan truffle deviled eggs with radish garnishes

Having tea? Try serving these with:

Love truffle? Try Roasted Garlic Truffle Mashed Potatoes too!

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4.50 from 6 votes

Parmesan Truffle Deviled Eggs

Looking for an easy gourmet twist on deviled eggs? Parmesan truffle deviled eggs are the unique, fancy appetizers you need for your next holiday gathering.
Print Recipe Save Recipe
Course: Appetizer
Cuisine: American
Yield: 24 deviled eggs
Calories: 62kcal
Prep Time:20 minutes
Total Time:20 minutes


  • 12 hard boiled eggs
  • 6 tbsp mayonnaise
  • 1 clove garlic finely minced or pressed through a garlic press
  • 2 tbsp truffle oil
  • 1/4 cup freshly grated parmesan cheese I use a microplane zester to grate it
  • 1/2 tsp freshly ground pepper
  • kosher salt to taste
  • 3 radishes for garnish (optional)


  • Peel hard boiled eggs and slice them in half lengthwise. Remove yolks and add to a medium bowl.
  • Add mayonnaise, garlic, truffle oil, parmesan cheese, and pepper, and mash and mix until smooth. Add a little more mayo if you prefer a creamier filling. Add salt to taste.
  • Spoon filling back into egg white halves or pipe it in with a star-shaped piping tip. Garnish with additional parmesan cheese and freshly ground pepper, and thinly sliced radish halves, if desired.
  • Enjoy at your next tea or holiday gathering!
Tried this recipe?Mention @pinchmeimeating or tag #pinchmeimeating on Instagram!


Calories: 62kcal | Carbohydrates: 1g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 73mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

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