Truffled Deviled Eggs


  • 12 eggs; cooked, cooled, and peeled
  • 1/3 cup mayonnaise
  • 2 Tbsp Dijon mustard
  • 1 Tbsp truffle oil
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Vintage Salts Black Truffle Sea Salt
  • 1/4 tsp black pepper
  • paprika, for garnish
  1. Halve the peeled eggs length-wise. Remove the yolks and place in a medium bowl, set the egg whites aside.
  2. Mash the egg yolks.
  3. Put yolks, mayo, mustard, truffle oil, Worcestershire sauce, Vintage Salts Black Truffle Sea Salt, and pepper.
  4. Continue to mash until completely smooth.
  5. Pipe the yolk mixture into the egg white halves.

Garnish with paprika and small grain truffle salt.