Everyone knows that deviled eggs are a no brainer appetizer for Easter. I'm going to give you my favorite (and my own) recipe. One word: truffles. Yes, truffles have been newly trending again, but I seriously just can't get enough of them.
Total Time
35min
5.0
1 Rating
Author: Love Happy Hour
Servings:
6
Ingredients
•
6
Eggland's Best Classic Eggs
•
2
Tbsp
Low-Fat Mayonnaise
•
1
Tbsp
Aioli Garlic Mustard
•
1
tsp
Rice Vinegar
or White Vinegar
•
to taste
Hot Sauce
•
to taste
Ground Black Pepper
•
to taste
Himalayan Salt with Truffles
•
to taste
Fresh Dill
Cooking Instructions
1.
Boil the Eggland's Best Classic Eggs (6) for 20 minutes. Cool in ice water, and then drain. Crack and peel shells off of hard boiled eggs, and rinse.
2.
Slice eggs lengthwise, remove yolk, and place in a medium sized bowl.
3.
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.
4.
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).
5.
Serve, and enjoy!
Nutrition Per Serving
CALORIES
94
FAT
7.1 g
PROTEIN
6.2 g
CARBS
0.7 g
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