Truffle Salt & Horseradish Deviled Eggs

Ingredients: 8 large hard boiled eggs, shells removed 1 tbsp. white wine vinegar 1 tsp. horseradish powder 3 tbsp. butter, room temperature 2 tsp. mayonnaise 1/3 - 1/2 tsp. truffle salt, depending on taste 1/4 tsp. finely ground black pepper

Directions: In a small bowl, thoroughly mix the horseradish powder and vinegar until blended. Next, stir in butter until it forms a smooth paste. Stir in the remaining ingredients excluding the eggs. Set aside. Slice eggs in half lengthwise and remove yolks, leaving whites intact. Add yolks to the butter mixture. Mash together with a fork until smooth. Pipe egg mixture into the whites. Chill and serve. Yields: 16 servings Thanks to: Mike Johnston, Savory Spice Shop Founder

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