Caviar Deviled Eggs Recipe

Caviar Deviled Eggs Recipe Instructions

• 6 eggs, hard boiled, shells removed
• 2 tablespoons creme fraiche
• 2 tablespoons mayo
• 1 oz. Hackleback or Bowfin caviar
• salt and pepper, to taste

1. Take each hard boiled egg and determine which half of the egg the yolk falls toward. Cut about 1/3 off of the egg where the yolk lies. Remove the yolk, very carefully - you don't want to break the whites. Slice off a small piece of the white on the opposite side of the egg which will allow the egg to stand straight. Reserve the hollowed eggs.
2. Mince the rest of the egg whites and yolks, and mix in a bowl with mayonnaise and crème fraiche, stirring until fully incorporated. Season with salt and pepper.
3. Place the egg mixture into a piping bag with a large star tip. Pipe the egg mixture into the hollowed eggs, first filling the hollow and then to about 1 inch above the cut top. Garnish the top with ¼ teaspoon of Hackleback or Bowfin caviar.