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
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.
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.