Name: Truffle Salt and Horseradish Deviled Eggs
Prep time: 20 minutes
Yield: 8 servings
Ingredients: 3 Tbsp. unsalted butter, softened; 2 Tbsp. mayonnaise; 1 Tbsp. white wine vinegar; 8 large hard-boiled eggs, shells removed

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Truffle Salt and Horseradish Deviled Eggs

Recipe by Mike Johnston, Savory Spice co-founder

All-Purpose Cooking

30-Minute Meals

Everyone's favorite holiday and potluck appetizer, upgraded with luxurious black truffle and creamy horseradish.

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Serves 8 servings

Prep Time 20 minutes

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Truffle Salt and Horseradish Deviled Eggs

Ingredients

3 Tbsp. unsalted butter, softened 2 Tbsp. mayonnaise 1 Tbsp. white wine vinegar

1 tsp. Horseradish Powder

1/8 tsp. Italian Black Truffle Sea Salt, plus more to taste

8 large hard-boiled eggs, shells removed

Directions

In a medium bowl, mix butter, mayonnaise, vinegar, Horseradish Powder, and Italian Black Truffle Sea Salt. Slice eggs in half lengthwise and remove yolks, leaving whites intact. Add yolks to horseradish mixture. Mash with a fork until filling is smooth, taste, and add more truffle salt if desired. Use a spoon or piping bag to fill each egg white half with a heaping portion of the mixture. Serve cold.