Lunch: Luxe Truffle Deviled Eggs

Recipe by /contributors/kathy-casey Everyone needs one quick, easy, go-to recipe that looks and tastes like a million bucks. These eggs work like a charm: the fragrant truffle oil adds rich, sexy appeal, and a sprinkle of black lava salt lends an elegant

Ingredients

1 dozen hard-cooked eggs

Instructions

Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set 20 egg white halves on a platter, cover, and refrigerate. This recipe uses 12 egg yolks, but only yields enough filling for 20 halves; reserve the extra 4 whites for another use.
With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, truffle oil, and salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Taste and season accordingly.
Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
Top each egg half with a tiny sprinkle of black lava salt, a grind of fresh-cracked black pepper, and a chive flower, if using.

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