Trout Caviar-Horseradish Eggs

Southern Living
Trout Caviar-Horseradish EggsRecipe
Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Impress your guests with Trout Caviar-Horseradish Eggs—an elegant twist on a classic deviled eggs recipe.
Makes 2 dozen


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12 hard-cooked eggs, peeled
1/2 cup mayonnaise
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons Dijon mustard
1/8 teaspoon kosher salt
Dash of hot sauce (optional)
3 3/4 teaspoons prepared horseradish
3/4 teaspoon trout caviar


Hands-on: 20 Minutes
Total: 20 Minutes

1. Slice eggs in half lengthwise, and carefully remove yolks, keeping egg whites intact.

2. Grate egg yolks using small holes of a box grater. Mash together yolks, mayonnaise, and next 3 ingredients. Add hot sauce, if desired. Stir horseradish into yolk mixture.

3. Spoon or pipe yolk mixture into egg white halves. Top each with 3/4 tsp. trout caviar.

Created date

March 2014