Think deviled eggs aren’t fancy enough for your next party? Impress your guests with Trout Caviar-Horseradish Deviled Eggs—an elegant twist on a classic deviled eggs recipe. With a dash of caviar topping each egg, everyone can indulge a little.
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
Slice eggs in half lengthwise, and carefully remove yolks, keeping egg whites intact.
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.
Spoon or pipe yolk mixture into egg white halves. Top each with 3/4 tsp. trout caviar.