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


YIELD
16 deviled eggs

TIME
Active Prep: 20 min


INGREDIENTS

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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



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