Devilled Eggs with Truffle Oil and Smoked Salt
Prep time
Cook time
Total time
These bright summery devilled eggs are based on a retro recipe, but modernised for 2017 with the rich taste of truffle oil and hint of smokiness from the smoked salt.
Recipe type: Snack
Serves: 6
  • 6 free range eggs
  • 1 tablespoon natural yogurt
  • 1 teaspoon pure truffle oil or truffle infused olive oil
  • 1 teaspoon flaked smoked salt, divided
  • freshly ground black pepper
  • fresh thyme (or lemon thyme) to serve
  1. Bring a deep saucepan of water to boil and hard boil the eggs for 10 minutes. Immediately drain and refresh them under cold water until completely cooled. Peel.
  2. Slice the eggs in half and carefully scoop out the yolks into a bowl. Mash the yolks and stir through the yoghurt, truffle oil, half of the smoked salt & black pepper till well combined
  3. Spoon back into the whites and top with fresh thyme and the rest of the smoked salt.
Recipe by Natural Kitchen Adventures at