Deviled Eggs with Caviar2016-03-17
- Yield : 8 servings
- Cook Time : 25m
- Ready In : 40m
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- 8 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon creme fraiche or sour cream, plus more for topping
- 1 teaspoon Dijon mustard
- 1/4 teaspoon paprika
- Kosher salt and freshly ground black pepper
- 4 tablespoons orange tobiko (flying fish roe) or other caviar (about 1/4 ounce)
- Sixteen 1/2-inch-long pieces fresh chive
Place the eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat; boil for 30 seconds then remove from the heat, cover, and let stand for 15 minutes. Drain the eggs and run under cold water until cool. Carefully peel the eggs and halve each lengthwise. Carefully remove and reserve the yolks.
Place the yolks in a food processor with the mayonnaise, creme fraiche, Dijon, paprika and 1/4 teaspoon salt. Process until smooth, and then season with salt and pepper. Transfer the mixture to a resealable plastic bag with a corner snipped off.
Pipe the yolk mixture into the eggs. Top each egg with a scant teaspoon of the tobiko, a small dollop of creme fraiche and a piece of chive.