Black Caviar Deviled Eggs Recipe

Black Caviar Deviled Eggs Recipe

• 6 eggs
• 2 tablespoons crème fraiche
• 2 tablespoons mayo
• 1 oz Hackleback or Bowfin caviar
• salt and pepper, to taste

1. Boil the 6 eggs until they are hard boiled, approximately 10 minutes. Remove from heat and drop them into ice water. Remove the shells.
2. Take each egg and determine which half of the egg the yolk falls toward. Cut about 1/3 off of the egg where the yolk lies. Remove the yolk, but be careful not to break the white of the egg. This should leave a nice cavity that you will fill later. Slice off a small piece of the white on the opposite side of the egg which will allow the egg to stand straight. Set the hollowed eggs aside.
3. Then mince the whites and yolks that you had removed and add them to a bowl. Then mix in the mayonnaise, crème fraiche and stir until fully incorporated. Add some salt and pepper to taste.
4. Place the egg mixture into a piping bag with a large star tip. Pipe the egg mixture into the hollowed eggs, first filling the hollow and then to about 1 inch above the cut top. Garnish the top with ¼ teaspoon of Hackleback or Bowfin caviar.