Deviled Eggs with Truffle Salt

Deviled eggs are already a crowd‑pleaser, but a sprinkle of truffle salt takes them to a whole new level. They’re creamy, tangy, a little fancy, and come together in minutes — the perfect bite for parties, brunch, or whenever you want something effortlessly impressive.

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INGREDIENTS

Hard‑Boiled Eggs (6): The classic base — firm whites that hold their shape and creamy yolks ready to be transformed into a rich, flavorful filling.

Mayonnaise (¼ cup): The silky binder that gives the filling its signature smoothness and luscious texture.

Dill Pickle (1 tbsp, finely diced): A bright, tangy pop that cuts through the richness and adds a little crunch and personality.

Dijon Mustard (1 tsp): Brings gentle heat and depth, giving the filling a subtle sharpness that keeps each bite interesting.

Smoked Paprika (¼ tsp + extra for garnish): Adds warmth, color, and a whisper of smokiness — plus that iconic finishing sprinkle that makes deviled eggs look irresistible.

Truffle Salt (⅛ tsp): A tiny amount goes a long way. It adds an earthy, savory note that instantly elevates the flavor profile.

Black Pepper (to taste): A simple seasoning that sharpens the overall flavor and balances the creamy filling.

Fresh Parsley (for garnish): A fresh, herbal touch that brightens the plate and adds a pop of color.

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HOW TO MAKE IT

Boil and peel the eggs, slice them in half, and separate the yolks. Mix together the yolks with the mayo, pickle, Dijon, smoked paprika, truffle salt, and pepper. Pipe the filling back into the white egg halves, then finish with a sprinkle of paprika and parsley. See more detailed instructions in the recipe card below.

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Deviled Eggs with Truffle Salt

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Ingredients

• 6 hard boiled eggs
• 1/4 cup mayonnaise
• 1 tablespoon finely dice dill pickle
• 1 teaspoon Dijon mustard
• 1/4 teaspoon smoked paprika, with a little extra to sprinkle over at end
• 1/8 teaspoon truffle salt (I used this one by McCormick)
• black pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Peel the hard‑boiled eggs, slice them in half lengthwise, and gently scoop the yolks into a mixing bowl.
2. Add the remaining ingredients—reserving the parsley and a bit of paprika for garnish—and mix until smooth.
3. Transfer the yolk mixture to a sandwich bag, snip one bottom corner to create a small opening (about ¼ inch), and pipe the filling into the egg‑white halves.
4. Finish with a sprinkle of parsley and smoked paprika.

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