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Truffle Salt & Horseradish Deviled Eggs

Yields: 16 deviled eggs
Make this recipe how many times?
Savory Spice Shop Ingredients
Sea Salt, Italian Black Truffle 1 oz bag $9.00
Horseradish Powder 4 floz bottle $3.85

Ingredients:

Notes:

*You can use less truffle salt, e.g. 1/3 tsp., depending on your taste.

Directions:

In a small bowl, thoroughly mix the horseradish powder and vinegar until blended. Next, stir in butter until it forms a smooth paste. Stir in the remaining ingredients excluding the eggs. Set aside. Slice eggs in half lengthwise and remove yolks, leaving whites intact. Add yolks to the butter mixture. Mash together with a fork until smooth. Pipe egg mixture into the whites.

Serving Suggestions:

Serve chilled.

Yields:

16 deviled eggs

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Truffle Salt & Horseradish Deviled Eggs

“Received my order of Urfa and Aleppo chilies recently and had to let you know that these are the freshest chilies I have purchased since being in Istanbul a few years ago. Believe me when I need replenishment I will go only to Savory Spice Shop. Thanks for the quality.”

-Elizabeth T. of San Luis Obispo, CA

Truffle Salt & Horseradish Deviled Eggs


Yields: 16 deviled eggs

Ingredients:

Notes:

*You can use less truffle salt, e.g. 1/3 tsp., depending on your taste.

Directions:

In a small bowl, thoroughly mix the horseradish powder and vinegar until blended. Next, stir in butter until it forms a smooth paste. Stir in the remaining ingredients excluding the eggs. Set aside. Slice eggs in half lengthwise and remove yolks, leaving whites intact. Add yolks to the butter mixture. Mash together with a fork until smooth. Pipe egg mixture into the whites.

Serving Suggestions:

Serve chilled.

Yields:

16 deviled eggs

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.