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Truffle Salt & Horseradish Deviled Eggs
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Test Kitchen Approved Recipe

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


YIELD
16 deviled eggs

TIME
Active Prep: 20 min

INGREDIENTS


Add all Savory items to cart


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.



THANKS TO
Mike Johnston, Savory Spice co-founder

NUTRITION
Vegetarian



ITEMS IN THIS RECIPE

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