Deviled eggs are the perfect Holiday appetizer. Try Chef Elizabeth’s up scaled truffle and honey, sweet basil and brie, or curry and candied pecan deviled eggs.

Nutrition based on 1 Truffled Honey and prosciutto deviled egg (1/2 egg each)

Gourmet Deviled Egg

Slice eggs in half, remove yolks and place in a medium bowl. Place the whites on a serving platter and chill until needed. 

Add mayonnaise, truffle flavored oil, garlic, and honey to egg yolks. Season, to taste, with salt and black pepper.

Place yolk mixture into a piping bag fitted with a piping tip. Pipe filling into whites. Wrap eggs with one piece of prosciutto and garnish with fresh chives, if desired. Chill until ready to serve or enjoy immediately.

For food safety reasons, make sure deviled eggs do not sit at room temperature for more than 4 hours.

Truffled Honey and Prosciutto Deviled Eggs

Add cream brie, mayonnaise, fresh basil, and honey to egg yolks. Season, to taste, with salt and black pepper.

Place yolk mixture into a piping bag fitted with a piping tip. Pipe filling into whites. Garnish each deviled egg with one small basil leave and one small piece cream brie. Chill until ready to serve or enjoy immediately.

Sweet Basil and Brie Deviled Eggs

Add mayonnaise, garlic, sugar, and curry powder to egg yolks. Season, to taste, with salt and black pepper.

Place yolk mixture into a piping bag fitted with a piping tip. Pipe filling into whites. Garnish each deviled egg with one piece of a waffle cone, candied pecans, and chopped parsley, if desired. Chill until ready to serve or enjoy immediately