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Deviled Eggs with Truffle Salt
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!