Deviled Eggs with Truffle Salt

Boil the Eggs (6) for 20 minutes. Cool in ice water, and then drain. Crack and peel shells off of hard boiled eggs, and rinse.

Add Low-Fat Mayonnaise (2 Tbsp) , Aioli Garlic Mustard (1 Tbsp) , Rice Vinegar (1 tsp) , Ground Black Pepper (to taste) , and Hot Sauce (to taste) . Mash together with a fork until you reach your desired texture.

Scoop eggs mixture into the prepared egg white halves. Sprinkle with Himalayan Salt with Truffles (to taste) and garnish with some Fresh Dill (to taste) .