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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!
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.