deviled eggs with butter + truffle salt.

Deviled eggs are really nothing new or special. Unless you’re adding butter and a sprinkle of truffle salt, that is.

That’s right – these deviled eggs are sexy.

I love the combination of truffle and eggs. I’ve been known to drizzle a bit of oil in my scrambled eggs, I’ll admit. It’s the perfect way to make a simple, everyday breakfast into something decadent.

The same goes for deviled eggs. I honestly pity the person who doesn’t like deviled eggs – that’s how much I love them. When I’m around them, I can’t ever seem to stop popping them into my mouth. They’re a summery-picnic staple, and the addition of butter and a gentle dusting of truffle salt takes them to another level.

If you have a favorite recipe for deviled eggs already, stick with it. This one’s rather simple, which is what you need if you’re adding something as special as truffle salt. The addition of butter makes them ridiculously luxurious – just make sure to let it soften.

Deviled Eggs with Butter + Truffle Salt

• 1 dozen large eggs
• 1/4 cup good mayonnaise {regular, not light}
• 2 tablespoons butter, at room temperature
• 2 teaspoons Dijon mustard
• Truffle salt
• Cayenne pepper

In a large pot, arrange the eggs in a single layer and add enough water to cover. Bring to a boil over high heat, then cover and remove from the heat; let stand for 12 minutes. Drain, then cover the eggs with ice water. Let stand until cool to the touch. Gently break the eggs on the counter to start removing the shells, and peel them under cold, running water.

Halve the eggs lengthwise and carefully scoop the yolks into a food processor, reserving the egg whites. Add the mayonnaise, butter, and Dijon mustard and pulse until combines. Spoon the yolk mixture into the egg white halves, or use a pastry bag.  Lightly sprinkle the eggs with truffle salt and cayenne pepper.

Makes 24 servings.