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