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a wooden board on a piece of white and gray marble on a wooden table with six deviled eggs topped with caviar and garnished with chives

Deviled Eggs with Caviar

  • Author: Justin Matase
  • Yield: Serves 8

Description

This recipe epitomizes “quiet luxury.”

Ingredients

Scale
  • 1 dozen eggs
  • 6 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp of salt
  • 1 tsp of pepper
  • Fresh chives, for garnish
  • .5 oz of Royal Ossetra Caviar

Instructions

  1. Trim the tip of the egg about ⅔ of the way toward the center, and slice a tiny bit off the base so they stand on their own.
  2. Carefully remove the yolks and place in a mixing bowl.
  3. To make the filling: Add mayonnaise, Dijon mustard, salt, and pepper to your medium mixing bowl with removed yolks.
  4. Press with a fork to break down and whisk until smooth.
  5. Piping the perfect deviled egg: transfer your egg filling from your mixing bowl to a pastry bag pipe into your eggs. (A gallon zip lock bag with the corner trimmed off will also do the trick.)
  6. Garnish with chives and Royal Ossetra Caviar.

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Find it online: https://www.tablemagazine.com/deviled-eggs-with-caviar/

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