Stuffed "Deviled" Eggs with Caviar Recipe
Perfect Deviled Eggs Recipe - Caviar Recipes


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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.

Stuffed Deviled Eggs with 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.

Deviled Egg recipes:
Stuffed "Deviled" Lemony Eggs
Deviled Eggs with Goat Cheese, Scallions and Dill
Deviled Eggs with Truffles
Stuffed "Deviled" Eggs with Caviar
Uptown Deviled Eggs 

 



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 Canapés

Twice Baked Potatoes with Caviar

Uptown Deviled Eggs
 

 


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