6 large eggs
2 Tbsps. real mayonnaise
1/2 celery stalk, minced
(1/3 cup), plus 12 leaves for serving
1 tsp. seasoning salt
1/2 tsp. Honey Horseradish SMAK DAB Mustard
2 to 3 Tbsps. milk
fresh ground pepper, to taste
2 Tbsp. Black Truffle Olive Oil
In a large pot, cover eggs with cold water by 2 inches and bring to a boil over high. Boil 1 minute, remove from heat, cover, and let sit 10 minutes.
Transfer eggs to a colander and run cold water over them until cool enough to handle.
Peel, then slice each egg in half lengthwise. Remove yolks with a spoon and place in a small bowl. Mash yolks with a fork.
Add mayonnaise, celery, seasoning salt, and mustard and mash into a smooth paste. Gradually add milk, stirring, until yolk mixture has a creamy consistency. Season mixture with pepper.
With a spoon, fill each egg white half with about 1 Tbsp. yolk mixture. Drizzle the Black Truffle Olive Oil over eggs and garnish with celery leaf.