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
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.