March 11, 2007

Deviled Eggs With Caviar

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Deviled Egg With Caviar

I have never made deviled eggs before and always avoided them at parties. Although I love eggs, these have never appealed to me because they look dry and blah. I have prepared the very versatile eggs in many different ways: fried, scrambled, omelettes, egg whites added to Chinese soups, soft and hard boiled to ramen soup, chopped for salad and sandwiches with olive spread, foo yung, and with red sauce, I could go on and on.:p. I was looking for a simple deviled eggs recipe and found one that is lemon flavored and topped with caviar. It's fortunate I have a jar of really cheap Icelandic black capelin caviar in the pantry that I was planning to use for onigiri and sushi.

Deviled Eggs With Lemon
8 eggs
2 tablespoons mayonnaise
2 tablespoons sour cream
2 teaspoons lemon juice
¼ teaspoon sea salt or to taste
lemon zest for garnish
black caviar
  • Use eggs that are at least 1 week old. The day before making deviled eggs, tape the box of eggs and lay it on its side to center the yolks. The next day, put eggs in a medium saucepan, add water to cover, let come to a boil. Immediately remove from heat, cover and set timer to 12 minutes. Drain and fill pan with cold water, changing 3 times. Leave the water and eggs in the pan, peel eggs under running water to avoid breakage and for ease of peeling. With a sharp knife, cut each egg in half lengthwise. Remove the yolks onto a bowl. Cover whites with plastic wrap and refrigerate. Mash egg yolks with a fork, cover with plastic wrap and refrigerate both for 30 minutes. Mix egg yolks with the rest of the ingredients, except lemon zest and caviar, until very smooth. Using a medium star tip, pipe yolk mixture into the egg white holes, extending a little bit over the hole. If serving immediately, spoon a little of the caviar on top using plastic utensil. Sprinkle with lemon zest. These can be covered and refrigerated a day before, adding caviar just before serving.

Deviled Eggs


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