There are few things that sum up my roots in the South more than my love for deviled eggs.  Deviled eggs were such a part of my childhood, and they were always center stage at family holiday gatherings.  

These deviled eggs are doctored up with my two favorite things: bacon and truffles. Both bacon and truffles always seem to be a theme during Christmas for me. The more truffles and ham and bacon the better.  This year we are doing these deviled eggs with pomegranate guacamole and old school french onion dip to start.  Followed by crab legs with truffle butter, ham with sweet potato biscuits, and short ribs and roasted potatoes.  I don’t have any idea how we are going to eat all of the food, but I am hoping a day of skiing with help wet the appetite.

Truffles. Bacon. Christmas. Yes please. Just add wine…. Lots and lots of wine.

Merry Merry.

The Palette. Eggs, bacon, salt, truffle oil and mayo.

The Palette. Eggs, bacon, salt, truffle oil and mayo.

Bacon & Truffle Deviled Eggs

Makes 20 halves.

  • one dozen eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons of black truffle oil
  • 4 pieces cooked bacon
  • sea salt to taste

Boil water and add eggs once boiling. Cook for 15 minutes boiling. Remove eggs and rinse with cold water. Wait 15 minutes before peeling. Once eggs are peeled, cut in half and remove centers. Mix centers with mayonnaise, truffle oil and sea salt to taste. Spoon the mixture into all the halves except 4. Save the extra egg whites for a light snack.  It’s important to have a little extra yolk mixture to egg white ratio. Top eggs with crumbled bacon. (I like to crumble my bacon my hand after frying it.)

Serve and enjoy. 

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