Directions

1. 1

   In a small bowl, stir the Horseradish Powder and white wine vinegar together until smooth.

2. 2

   Add the room-temperature butter and stir until it forms a creamy paste.

3. 3

   Stir in the Italian Black Truffle Sea Salt and mayonnaise, then set aside. A little truffle salt goes a long way — start low and add more once you’ve tasted.

4. 4

   Slice the eggs in half lengthwise and gently lift the yolks into the butter mixture, leaving the whites intact.

5. 5

   Mash everything together with a fork until smooth and creamy.

6. 6

   Transfer to a piping bag (or a zip-top bag with a small corner snipped off) and pipe the filling generously back into the whites.

7. 7

   Serve chilled. A tiny sprinkle of extra truffle salt and a few snipped chives on top dresses them up beautifully. Makes 32 deviled eggs.