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Test Kitchen Approved

Truffle Salt & Horseradish Deviled Eggs

5.0 star rating 1 Review

Recipe By Mike Johnston, Savory Spice co-founder

Yields

8 servings

Prep Time

20 Minutes

Recipe By Mike Johnston, Savory Spice co-founder

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

Ingredients

3 Tbsp. unsalted butter, softened

2 Tbsp. mayonnaise

1 Tbsp. white wine vinegar



8 large hard-boiled eggs, shells removed

Savory Spice ingredients in this recipe

  • Horseradish Powder

    Horseradish is native to regions along the Caspian Sea from Russia to Finland and is now grown in northern parts of both Europe and the United Stat...

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  • Italian Black Truffle Sea Salt

    Our Black Truffle Sea Salt comes from one of the most esteemed delicacies in the culinary world, the Black Truffle. The Black Truffles are rather d...

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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.