May 30, 2012

Truffle Salt Deviled Eggs

6 hard boiled eggs, peeled and sliced lengthwise
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 1/2 teaspoon finely minced fresh Italian parsley
1/4-1/2 teaspoon fine truffle salt
white pepper

In a small bowl, use a fork (or a mini chopper/food processor) and thoroughly mix together the yolks, mayonnaise, mustard, herbs and pepper. Spoon an equal amount into each of the egg halves. Sprinkle with truffle salt.

My thoughts:
I've recently become a bit of a baroness of truffle salt. Just days after we picked up two jars at a food and wine festival at the National Harbor earlier this month, a tiny jar arrived as part of a large package of spices and things as a thank you for participating the the 80 plates event. YUM. I've been sprinkling truffle salt on quite a number of things: lobster tails (too simple to even need a recipe) and my favorite, scrambled or hard-boiled eggs. Truffles go so well with eggs. I, as you all know, enjoy a deviled egg so of course I need to make one using my new favorite ingredient. The trick is not to be stingy when sprinkling them over the finished egg. You want to get a hit of heavenly truffle in every bite. I know I tend to hoard spices and products I find "special" but I've been trying very hard to actually use them and not let them moulder until some mythical recipe comes to me that I feel are worthy of their use. This recipe is worthy but it is admittedly, on the face of it, a bit of downmarket use of truffle salt. But with the numbers of fancy deviled eggs I've seen on menus, perhaps it is right on target.


  1. I've never worked with truffle salt, but you are definitely inspiring me to try and get hold of some!

  2. Yum, what a special way to "doll up" deviled eggs! Always enjoy meeting another MD food blogger.


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