Caviar Deviled Eggs

By zhanghengshuo

12 Person

90 Minutes

0 Calories

Deviled eggs are a must at Southern church dinners-on-the-grounds and camp meetings. This is a little more sophisticated version, with lemon zest and a touch of vivid red caviar. Placing the securely closed carton of eggs on its side the night before cooking centers the yolks. Banging the eggs against each other in the pan gently cracks the shells and makes them easier to peel. Keeping caviar cold improves its taste.

Ingredients

3 tbsp. Red caviar, well chilled
1 tbsp. Finely grated lemon zest
1/4 cup Finely chopped fresh chives
1/4 tsp. Cayenne
1/3 cup Mayonnaise
1/2 cup Sour cream
2 tbsp. Butter
3 Medium shallots, minced
1 1/2 tbsp. Salt
12 Large eggs, at least a week old

Method

01

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.
02

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.
03

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.
04

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.
05

Peel the 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.
06

Saute the shallots in butter in a medium skillet over medium-high heat until soft, about 2 minutes. Set aside.
07

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.
08

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.
09

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.

Related Tags

Caviar Deviled Eggs

4.2

( By zhanghengshuo )

01 Information

Grade easy
Serving 12 servings
Prep Time 5 Mins
Cook Time 85 Mins
Total Time 90 Mins

02 Ingredients

3 tbsp. Red caviar, well chilled

1 tbsp. Finely grated lemon zest

1/4 cup Finely chopped fresh chives

1/4 tsp. Cayenne

1/3 cup Mayonnaise

1/2 cup Sour cream

2 tbsp. Butter

3 Medium shallots, minced

1 1/2 tbsp. Salt

12 Large eggs, at least a week old

03 Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Peel the 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.

Step 6

Saute the shallots in butter in a medium skillet over medium-high heat until soft, about 2 minutes. Set aside.

Step 7

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.

Step 8

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.

Step 9

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.

04 Author