Deviled Eggs with Tartufata

Ingredients

4 hard-boiled eggs

1 jar of Blue Truffle Tartufata

1 tablespoon of extra virgin olive oil

1/4 teaspoon of Blue Truffle Truffle Salt

Course ground black pepper

Preparation Instructions

Place eggs in pot and cover with at least one inch of cold water

Cook at high heat until boiling

Cover pot and remove from heat for 10 minutes

Drain water from pot and add cold water until eggs are cool enough to peel

Peel eggs, cut in half, and remove yolks

Place egg white halves in seving dish

Mash yolks, olive oil, and tartufata to form a paste

Fill egg whites with tartufata paste

Season with salt and black pepper