Truffle Salt & Horseradish Deviled Eggs Recipe
YIELD
16 deviled eggs
TIME
Active Prep: 20 min
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
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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.
THANKS TO
Mike Johnston, Savory Spice co-founder
NUTRITION
Mike Johnston, Savory Spice co-founder
NUTRITION
Vegetarian
