If you love Rachael Ray like we do, you may have seen her tweet on New Year’s Day where she celebrated with caviar eggs using creme fraiche, pepper, chive, parsley, dill , salt, and caviar.
It looked delicious, so we decided to share a recipe to make your own deviled eggs with caviar!
After perusing the Internet, we found a nice recipe on Pinterest by What’s Cooking America that uses a combination of mayonnaise, sour cream, and lemon juice (Yum!). This will make 16 stuffed eggs:
- 8 large eggs, at least a week old
- 2 tablespoons top-quality mayonnaise
- 2 tablespoons sour cream
- 2 teaspoons fresh-squeezed lemon juice
- Salt to taste
- 2 ounces black American Caviar
- Place the eggs in a saucepan just large enough to hold them all in one layer.
- Add water to cover by 1 1/2 inches. Add 1 tablespoon salt.
- Partially cover the pan and bring to a full rolling boil.
- Cover, reduce heat to low and leave on heat for 30 seconds.
- Remove from heat and let stand, covered, for 15 minutes.
- Pour off hot water and rinse eggs under cold running water for 5 minutes.
- Pour off the water and shake the pans to crack the eggs. Peel under cold running water.
- Cut peeled eggs in half lengthwise.
- Transfer yolks to a bowl.
- Cover and chill yolks and whites separately for 1 hour.
- In a large bowl, mash the yolks with a fork.
- Mash in the mayonnaise and sour cream.
- Add lemon juice and salt; stir until well blended.
- Fill the egg white halves with the yolk mixture, extending the filling over part of the white.
- Generously sprinkle each half with chives, leaving a little yellow showing around the edges.
- Sprinkle each half with lemon zest. Cover and refrigerate.
Serve well chilled.
NOTE: The stuffed eggs may be made 1 day in advance and kept covered and chilled.
When ready to serve, spoon a bit of cold caviar on each stuffed-egg half.
When purchasing the most important ingredient on our site, the caviar, use the promo code “CAVIARCLUB” at Checkout to get 10% off your entire order! -> Shop for Caviar