I’ve always loved Deviled Eggs but my obsession with them was solidified when I first met my husband’s family. His Nana, who is unfortunately now deceased, made deviled eggs for most special occasions. I looked forward to indulging in some of Nana’s deviled eggs at every family gathering that they made an appearance!
My husband likes deviled eggs but he, along with the rest of my family, doesn’t really share my enthusiasm, so even though they are super easy to whip up, I rarely make them.
About a week ago, I got deviled eggs on my pregnant brain and couldn’t stop thinking about them.
This version is based on Nana’s recipe and just twisted slightly by using two different mustard’s and truffle salt in place of regular salt. The truffle salt is subtle but adds just enough of a new flavor to make these taste extra special.
If you really want to up the truffle flavor, cut back the salt by half and sprinkle the other half on top of the finished deviled eggs.
- If you don’t have or want to buy truffle salt, you can absolutely substitute kosher or sea salt.
- Another option for serving is to use smoked paprika instead of plain. This gives a little more kick!
- I used a piping bag with Wilton Stainless Steel tip 1M to get the ruffled look for the filling.
- Slice each egg in half and gently remove yolks to a mixing bowl. Place egg white halves on a serving tray. (NOTES: This recipe calls for 9 hard boiled eggs. Use the yolks from all 9 but discard the whites and only the whites from 8 of the eggs yielding you 16 finished deviled eggs. I like to do this so there is just a touch extra filling.)
- Add mayonnaise, mustard’s, truffle sale and pepper. Use a fork to mash and mix until smooth and creamy. Taste and adjust seasoning if necessary.
- Spoon into egg halves or use a piping bag if you want them to look extra pretty. Sprinkle with a bit of paprika and refrigerate (loosely) covered until ready to use. Enjoy!