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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
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:
Yields: 16 stuffed eggs
Prep time: 20 min
eggs, at least a week old*
2 tablespoons top-quality mayonnaise
2 tablespoons sour cream
2 teaspoons fresh-squeezed
Salt to taste
2 ounces black
* 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.
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 Egg Salad
Smoked Salmon and Caviar Pizza
Smoked Salmon Roulades
Stuffed "Deviled" Eggs with Caviar
Twice Baked Potatoes with Caviar
Uptown Deviled Eggs