Devilled Eggs with Porcini & Truffle Oil

Devilled Eggs for Easter or any other occasion. I use natural yoghurt for these, but you can also make a more classic version and use mayo instead. If you make your own mayo (which means no strange ingredients or unnecessary additives) - go for it. Dried Porcini and truffle infused olive oil definitely turn this classic into a mushroom lover heaven. Sit back and watch these devilled egg halves disappear.

Passive time: 15 mins   |   Active time: 15 mins   |   1 teaspoon – 5ml


  • 4-5 medium eggs
  • 15 g of dried porcini mushrooms
  • 90 g of button mushrooms
  • 3 ½ teaspoons of truffle infused olive oil
  • 4 tablespoons of natural greek yoghurt or 3 tbsp mayo
  • a pinch of ground black pepper
  • a pinch of salt
  • fresh parsley to garnish

Pour boiling water over dried porcini and soak for 30 minutes. In the meantime, boil the eggs till hard, finely chop button mushrooms and parsley. Peel the hardboiled eggs, cut in half, remove yolks and set aside. Rinse soaked porcini with cold water, drain in a sieve, pressing firmly and finely chop. Preheat oil in a skillet, then add chopped mushrooms, fry on medium-high heat until browned and crispy. Remove, let cool. In a bowl, mix egg yolks with mushrooms, yoghurt, salt, pepper and chopped parsley (reserve some to garnish). Taste, adjust seasoning if needed and spoon into egg halves. Sprinkle leftover parsley and serve.

NOTE: Always dry your mushrooms before frying them. This will result in crispy pieces rather than soggy. You can squeeze out any excess liquid from soaked porcinis using a fine sieve.