Deviled Eggs with Caviar
From grizzlybear 17 years ago
- 21 minutes to make
- Serves 1012
The little touch of caviar adds a decadent touch. If you can't afford caviar or don't care for it, these delicious deviled eggs are just as good without them.
Ingredients
- 12 large eggs, at least a week old shopping list
- 1 tablespoon salt and 1-1/4 teaspoons salt (about 1-1/2 tablespoons total) shopping list
- 3 medium shallots, minced shopping list
- 2 tablespoons butter shopping list
- 1/2 cup sour cream shopping list
- 1/3 cup homemade mayonnaise or store-bought shopping list
- 1/8 teaspoon cayenne shopping list
- 1/4 cup finely chopped fresh chives shopping list
- Finely grated zest of 3 lemons shopping list
- 3 tablespoons red caviar, well chilled shopping list
How to make it
- The night before the eggs are to be cooked, seal the carton with a piece of tape and turn on its side to center the yolks.
- When ready to cook, place the eggs in a medium saucepan. Add water to cover by 1-1/2 inches.
- Add 1 tablespoon salt. Partially cover the pot and bring to a full rolling boil. Turn heat down to low and leave on the heat, covered, for 30 seconds, then remove from the heat and let eggs stand, covered, in the hot water for 15 minutes. Pour off hot water and rinse eggs under cold running water for 5 minutes. Pour off water and shake the pan to bump eggs against each other until all eggs are well cracked. Cover with cold water.
- Peel the hard-cooked eggs under running water, rinse them, and cut in half lengthwise. Transfer the yolks to a bowl. Cover and chill yolks and whites separately for 1 hour.
- Saute the shallots in butter in a medium skillet over medium-high heat until soft, about 2 minutes. Set aside. Mash the yolks with a fork. Mash in the sour cream. Add the mayonnaise, 1-1/4 teaspoons salt, and cayenne. Whisk until well blended. Whisk in shallots.
- Fill the egg white halves with yolk mixture, extending the mixture over part of the white. Generously sprinkle each stuffed egg with chives, leaving a little yellow showing around the edges. Sprinkle each half with lemon zest. Cover and refrigerate. When ready to serve, spoon a bit of cold caviar onto each half. Serve well chilled.
- Yield: 10 to 12 servings
People Who Like This Dish 2
- jenniferbyrdez Kenner, LA
- mystic_river1 Bradenton, Florida
- vino4dino Baltimore, MD
- grizzlybear CA
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The Rating
Reviewed by 3 people-
I'm speechless Grizz. AND you know how to cook hard-boiled eggs. Who'd a thunk it.
jenniferbyrdez
in kenner loved it
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Send lots of caviar...lots lots...I could live on it! wonderful recipe....send caviar!
mystic_river1
in Bradenton loved it
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