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

Step 1 In a medium bowl, mix butter, mayonnaise, vinegar, Horseradish Powder, and Italian Black Truffle Sea Salt.

Step 2 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.

Step 3 Use a spoon or piping bag to fill each egg white half with a heaping portion of the mixture. Serve cold.