Truffle Salt & Horseradish Deviled Eggs Recipe

Name: Truffle Salt & Horseradish Deviled Eggs
Prep time: 20 min
Total time: 20 min
Yield: 0.00 No unit
Cuisine: American
Ingredients: 3 Tbsp. butter, room temperature; 2 Tbsp. mayonnaise; 1 Tbsp. white wine vinegar; 1 Tbsp. Horseradish Powder; 1 Tbsp. Italian Black Truffle Sea Salt, plus more to taste; 8 large hard-boiled eggs, shells removed

YIELD
16 deviled eggs

TIME
Active Prep: 20 min

THANKS TO
Mike Johnston, Savory Spice founder

NUTRITION

Vegetarian

Everyone's favorite holiday and potluck appetizer, upgraded with truffle salt and horseradish.

YIELD
16 deviled eggs

TIME
Active Prep: 20 min

INGREDIENTS

3 Tbsp. butter, room temperature
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

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Everyone's favorite holiday and potluck appetizer, upgraded with truffle salt and horseradish.

DIRECTIONS

In a medium bowl, mix butter, mayonnaise, vinegar, horseradish, and truffle salt. Slice eggs in half lengthwise and remove yolks, leaving whites intact. Add yolks to the 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 little of the mixture. Serve cold.

THANKS TO
Mike Johnston, Savory Spice founder

NUTRITION

Vegetarian