Look, everyone knows that Deviled Eggs are a no brainer appetizer for Easter. Search online and you will find hundreds of variations for Deviled Eggs recipes, so instead of divulging some crazy "new style" recipe I'm just going to give you my favorite and my own. One word: truffles. Yes, truffles have been newly trending again, but I seriously just can't get enough of them.
However, I have to be realistic. I see the word truffle next to anything and I think, expensive. Usually I'm right, but I discovered a new product at Trader Joe's that changed my mind: Himalayan Salt with Truffles. I'm addicted. This small tin canister will cost you around $5 and you can use it on so many different dishes.
My Deviled Eggs recipe with truffle salt is a take on a classic Deviled Eggs recipe, but I have varied it over the years to my taste and I'm excited to finally be able to share it with you. This particular recipe yields a dozen "halved" eggs, but you can always double the recipe - and that's not such a bad idea considering these savory treats are the first ones to disappear on the table.
Boil extra large or jumbo eggs for 20 minutes. Cool eggs in ice water and then drain. Crack and peel shells off of hard boiled eggs and rinse. Slice eggs lengthwise, remove yolk and place in a medium sized bowl. Add mayonnaise, mustard, vinegar, pepper and hot sauce. Next, mash eggs yolks with a fork until you have your desired texture. Scoop egg mixture into your prepared egg white halves until all of your mixture is gone. Sprinkle with truffle salt. If you want added color, you can garnish the eggs with some fresh chopped dill. Check out my video recipe below for easy to follow steps and enjoy!