Truffled deviled eggs for National Deviled Egg Day

November 2 is National Deviled Egg Day, and while normally I feel free to ignore all these silly food holidays, I do have a soft spot in my heart for eggs. And so, for National Deviled Egg Day, which by the way is also my wedding anniversary, I share with you my favorite deviled egg recipe. With truffles, of course. Happy National Deviled Egg Day to all my readers, and happy anniversary to my lovely, egg-loving husband Michael.

Truffled deviled eggs

• 8 eggs, hard-boiled and peeled
• 1 Tbsp white or black truffle oil
• 1/4 tsp plus a little pinch of truffle salt
• 1/4 tsp pepper
• 2 Tbsp creme fraiche or mayonnaise, or more to achieve smooth texture

Cut the eggs in half lengthwise. Remove the yolks and put them into a mini-chopper or food processor with the remaining ingredients. Process until smooth, adjusting the seasoning and the amount of mayonnaise. You should end up with a smooth, light yolk mixture.

Spoon or pipe the yolk mixture into the whites. Sprinkle with a tiny, tiny amount more truffle salt. Serve chilled.