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


YIELD
16 deviled eggs

TIME
Prep: 20 min.


INGREDIENTS


DIRECTIONS

In a small bowl, mix the horseradish powder and vinegar to form a paste. Stir in butter, mayonnaise, and 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



ITEMS IN THIS RECIPE



RATINGS AND REVIEWS


Customer Reviews ( Add a Review )

5 stars 12/20/16 sheilagordon2
I slept with this bottle of Heaven (Italian Black Truffle Sea Salt) by my bed the giddy night it came because I was so excited to experiment with it! I saw the recipe for the eggs and made them the next day! Nothing short of 5 star! You can tweak it as needed but I didn't because I wanted to prepare them for myself and my husband first. This truffle salt is phenomenal and the eggs sealed the deal. Making compound butter tonight! Thank you so much for another great spice!