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Uptown Deviled Eggs

Source of Recipe


Chef Kenny Giambalvo, Bluehour






List of Ingredients



• 6 hard-cooked eggs (see note)
  
• 2 Tbsp crème fraîche or sour cream
  
• 1/2 shallot, very finely minced (about 1 Tbsp), or to taste
  
• 2 tsp capers, finely minced
  
• Salt and pepper
  
• Dash of cayenne
  
• 1 Tbsp minced fresh chives or dill
  
• Caviar
  






Instructions



1. Slice eggs in half lengthwise and remove yolks. Push yolks through strainer with spatula and place in medium bowl.
   
   
2. Add crème fraîche, shallot, capers, salt and pepper to taste, cayenne and chives (or dill). Blend until creamy, adding a bit more crème fraîche if necessary, until desired texture is reached.
   
   
3. Pipe into cooked egg whites. Finish with a dollop of caviar. Serve immediately, or refrigerate until serving.
   
   Makes 6 appetizer servings.
   
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   NOTE:
   To hard-cook eggs, bring pan of water to simmer. Gently lay eggs in water, return to simmer, and cook for 8 minutes. Drain and cool eggs in ice water just until cool enough to handle. Peel eggs and chill again in ice water until cooled. (This keeps the yolks perfectly yellow, and the shell slips off easily when eggs are slightly warm.)