Uptown Caviar Deviled Eggs take stuffed eggs to a new level. By adding caviar, the taste becomes sensational and the eggs very gourmet!
Deviled eggs involve a mixture of mashed egg yolks, mayonnaise, and mustard and are quick to make. These deviled eggs can be made a day before hand and stored, covered, and chilled in the refrigerator. Just before serving, add the caviar to the deviled eggs.
Caviar Deviled Eggs are a wonderful way to introduce caviar to people who have never tried it before. Deviled eggs have been a classic favorite at any, appetizer buffet at parties and holiday gatherings. Add some caviar, and you have added a touch of elegance to you dish! This recipe takes a traditional appetizer to its gourmet heights with just one easy step.
Uptown Caviar Deviled Egg Recipe:
Uptown Caviar Deviled Eggs Recipe
6 large eggs, at least a week old*
2 tablespoons creme 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
* 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.
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 creme fraiche, shallot, capers, salt and pepper to taste, cayenne pepper, and chives or dill. blend until creamy. Adding additional creme fraiche if necessary until desired texture is reached.
Pipe into cooked egg whites. Finish with dollop of caviar.
Serve immediately or refrigerate until serving.
Source: Uptown Deviled Egg 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.”