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.

Learn all about American Caviar.

Uptown Deviled Eggs

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. 

** Chef Giambalvo uses Sterling caviar, from white sturgeon farmed in California, and excellent alternative to imports.

Check out my article on How To Make Perfect Deviled Eggs.

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.