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Stuffed eggs are always a favorite at any gathering. Add some caviar,
and you've added a touch of elegance!
This is a wonderful way to serve caviar to people who have never tried
it before. This recipe always wins everyone to the delights of caviar.
Check out more of Linda's
Appetizer Recipes
and
American Caviar.
To purchase Caviar for your upcoming party, check out
What's Cooking
America's Caviar Specials. To purchase Caviar Servers and Bowls and
Mother of Pearl Caviar Spoons,
check out What's Cooking America's Kitchen Store.
Stuffed "Deviled" Eggs With Caviar Recipe
Recipe Type:
Appetizer,
Eggs,
Caviar
Yields:
16 stuffed eggs
Prep time: 20 min
Ingredients:
8 large eggs , at
least a week old*
2 tablespoons top-quality mayonnaise
2 tablespoons sour cream
2 teaspoons fresh-squeezed
lemon juice
Salt to taste
2 ounces black
American Caviar
* To help center
the yolks in the eggs, the night before the eggs are to be cooked (approximately
12 hours), store your eggs on their sides in the refrigerator. Seal the egg
carton with a piece of tape and turn on its side to center the yolks. Check out my article on
How To Make Perfect Deviled Eggs.
Preparation:
Place the eggs in a saucepan just
large enough to hold them all in one layer. Add water to cover by 1 1/2
inches. Add 1 tablespoon salt. Partially cover the pan and bring to a
full rolling boil. Cover, reduce heat to low and leave on heat for 30
seconds. Remove from heat and let stand, covered, for 15 minutes. Pour
off hot water and rinse eggs under cold running water for 5 minutes.
Pour off the water and shake the pans to crack the eggs. Peel under cold
running water. Check out how to
Boil and Peel Hard-Cooked Eggs.
Cut peeled eggs in half
lengthwise. Transfer yolks to a bowl. Cover and chill yolks and whites
separately for 1 hour.
In a large bowl, mash the yolks
with a fork. Mash in the mayonnaise and sour cream. Add lemon juice and
salt; stir until well blended.
Fill the egg white halves with
the yolk mixture, extending the filling over part of the white.
Generously sprinkle each half with chives, leaving a little yellow
showing around the edges. Sprinkle each half with lemon zest. Cover and
refrigerate.
Serve well chilled. NOTE: The stuffed eggs may be made 1
day in advance and kept covered and chilled.
When ready to serve, spoon a
bit of cold caviar on each stuffed-egg half.
Makes 16 stuffed eggs.
More Great Recipes Using Caviar:
Caviar/Dip Spread
Caviar Egg
Salad
Caviar
Plate
Caviar
Torte
Cucumber-Caviar
Salad
Cucumber-Caviar Sauce
Smoked Salmon and Caviar Pizza
Smoked Salmon Roulades
Stuffed
"Deviled" Eggs with Caviar
Caviar
Canapes
Twice Baked
Potatoes with Caviar
Uptown Deviled Eggs
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