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Trout Caviar-Horseradish Eggs

Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Hands-on time 20 mins
Total time 20 mins
Yield Makes 2 dozen
Impress your guests with Trout Caviar-Horseradish Eggs—an elegant twist on a classic deviled eggs recipe.

Ingredients

  • 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

How to Make It

  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.