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Deviled Eggs with Caviar




Source of Recipe


Magnolia Grill "Not Afraid of Flavor," Cookbook


List of Ingredients




12 large eggs
1/2 cup mayonnaise (prepared or homemade)
2 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco
2 tablespoons minced chives
Salt and freshly ground black pepper, to taste
1 ounce sturgeon caviar (best quality American or imported)
Finely minced chives as garnish

Recipe



Place the eggs in a saucepan. Cover with water and bring to a boil. Cover the pan, remove from heat, and allow the eggs to sit for exactly 10 minutes. Drain the eggs and cool under cold running water. Once the eggs have cooled, peel them and slice in half lengthwise.

Remove the yolks from the eggs and place them in a mixing bowl. Add the mayonnaise and mash with a fork until fairly smooth. Add the Dijon mustard, Worcestershire sauce , Tabasco and chives. Mix until combined, seasoning to taste with salt and pepper.

Place the egg yolk mixture into a pastry bag and pipe into the hollowed-out, hard-cooked egg whites, mounding slightly.

The eggs can be made several hours ahead up to this point. Cover with plastic wrap and refrigerate until ready to serve.

Before serving, top each deviled egg with a generous spoonful of caviar and sprinkle with a few chives.

Makes 12 servings.