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

Reviews & Comments 3

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    " It was excellent "
    jenniferbyrdez ate it and said...
    I'm speechless Grizz. AND you know how to cook hard-boiled eggs. Who'd a thunk it.
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  • laurakaay 12 years ago
    Oh this sounds decadent!
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    " It was excellent "
    mystic_river1 ate it and said...
    Send lots of caviar...lots lots...I could live on it! wonderful recipe....send caviar!
    Was this review helpful? Yes Flag

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