Deviled Eggs

Deviled eggs are the best, especially for a summer party. My Grandma Eulie made great ones but I've added balsamic and truffle salt, two ingredients not too likely to be found in mid-70s Paw Paw, Michigan. Here's the recipe my friend Lydia goes crazy for...

Vintage egg plates make a difference

18 eggs, hard-boiled
1/2-3/4 c. mayo
2 T. yellow mustard
splash of the very best, sweetest balsamic vinegar
1/4 t. truffle salt
Cayenne to taste
White pepper to taste
Sea salt to taste
Paprika, for the classic garnish. Hot paprika, chives, fancy grey or red salts, black sesame seeds, what-evah... also fun.


Boil the eggs. Cool and peel under cold water. Chill.


Cut eggs in half the long way and throw the yolks in your Kitchen-Aid with the whisk attachment. Add your mustard, balsamic, and half cup mayo. Start on low and eventually work up to your highest speed, adding the remaining mayo to desired creaminess. Stop and season to taste. Whip until very smooth and fluffy.


Using a pastry bag or gallon ZipLoc with the corner cut off, fill the whites in a pretty, swirly pattern. Garnish. Serve, preferably with a cold cocktail.