Serves 16
15 min
Deviled Eggs with Truffle Salt
Recipe GLPR4b5a436d96b424
Elegant deviled eggs featuring a creamy, tangy filling made with two types of mustard and finished with luxurious truffle salt. This sophisticated appetizer combines hard-boiled eggs, rich mayonnaise, and aromatic mustards for a perfectly balanced bite.
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Ingredients
9 large eggs, hard boiled
¼ cup plus 1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon yellow mustard
¼ teaspoon truffle salt
Paprika for garnish
Directions
Carefully halve each hard-boiled egg lengthwise. Gently scoop out the yolks from all 9 eggs into a mixing bowl, keeping the egg white halves intact. You will use all 9 yolks but only 8 of the egg white halves (16 pieces total), discarding the remaining white halves—this gives you extra filling for perfectly creamy deviled eggs.
Arrange the 16 egg white halves on a serving platter or tray, cut side up, ready to be filled.
Add the mayonnaise, Dijon mustard, yellow mustard, and truffle salt to the bowl with the egg yolks. Using a fork, mash and blend the mixture until smooth and creamy, breaking down any large yolk pieces. Taste the filling and adjust the seasoning if needed.
Spoon or pipe the yolk mixture generously into each egg white half. Lightly dust the top of each deviled egg with paprika for color and flavor.
Cover loosely and refrigerate until ready to serve. These deviled eggs are best enjoyed chilled.
