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Truffled Deviled Eggs

(by Aimee Lee Ball)


6 large eggs

2 T. mayonnaise

1 T. plain Greek yogurt

2 t. truffle oil

1 t. Dijon mustard

1 t. white horseradish

1/2 t. white wine vinegar or lemon juice

1/2 t. kosher salt

freshly ground pepper

paprika

Place eggs in a single layer in a saucepan and cover with water.

Bring to a boil, then cover, remove from heat, and let stand 12 minutes.

Drain and place in a bowl of ice water to cool.

Crack shells and peel under cold running water.

Slice eggs in half lengthwise and remove yolks.

Mash yolks with remaining ingredients.

Fill egg whites and garnish with paprika.


(Read Good Juju, the story that accompanies this recipe.)

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