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Recipe by
Chef Kenny Giambalvo of Bluehour Restaurant in Portland, Oregon. Gourmet
Magazine calls Bluehour "the most exciting restaurants in Portland
the most sophisticated food in town." Chef, Kenny Giambalvo's
Continental-Mediterranean cuisine is grounded in his Italian heritage
and classic French training.
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
Uptown Deviled Egg Recipe
Recipe Type:
Appetizer,
Eggs,
Caviar,
Capers
Yields: 12 stuffed eggs
Prep time: 20 min
Ingredients:
6 large
eggs, at least a week old*
2 tablespoons
crème fraiche or sour cream
1/2 shallot, very finely minced (about 1 tablespoon), or to taste
2 teaspoons
capers, finely minced
Salt and pepper
Dash of cayenne pepper
1 tablespoon minced fresh chives or dill
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:
To hard-cook eggs, bring pan
of water to simmer. Gently lay eggs in water, return to simmer and cook
for 8 minutes. Drain and cool eggs in ice water just until cool enough
to handle. Peel eggs and chill again in ice water until cooled. (This
keeps yolks perfectly yellow, and the shell slips off easily when the
eggs are slight warm.) Check out how to
Boil and Peel Hard-Cooked Eggs.
Slice eggs in half
lengthwise and remove yolks. Push yolks through strainer with a spatula
and place in medium bowl. Add crème fraiche, shallot, capers, salt and
pepper to taste, cayenne pepper, and chives or dill. blend until creamy,
adding a bit more crème fraiche if necessary, until desired texture is reached.
Pipe into cooked egg whites.
Finish with dollop of caviar. Serve immediately or refrigerate until serving.
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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