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Photo: Hector Sanchez; Styling: Buffy Hargett Miller

Trout Caviar-Horseradish Eggs

Impress your guests with Trout Caviar-Horseradish Eggs—an elegant twist on a classic deviled eggs recipe.

Southern Living APRIL 2014

  • Yield: Makes 2 dozen
  • Hands-on:20 Minutes
  • Total:20 Minutes

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

Preparation

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.

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Trout Caviar-Horseradish Eggs recipe

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