Deviled Eggs with Herbs, Salmon & Osetra Caviar

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Deviled Eggs with Herbs, Salmon & Osetra Caviar

Deviled Eggs with Herbs, Salmon & Osetra Caviar are so quintessentially Easter and spring! Everyone always loves those small savory bites. I bought the  Osetra caviar in a Russian food specialty store called  Cherry Hill in Sheepshead Bay, Brooklyn; it is significantly cheaper there but if you can’t find it in your local gourmet food shop substitute with  salmon roe or skip it all together. The  egg yolkherbs and  smoked salmon filling is so luscious and tasty; your guests will be popping those into their mouth even without the caviar. I used the pastry bag to fill in the egg whites for a visually beautiful presentation.

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Ingredients: eggs, mayonnaise, sour cream, Dijon mustard, lemon, flat-leaf parsley, chives, tarragon, dill, smoked salmon, Osetra caviar, sea salt and freshly ground white pepper.

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For this recipe, I actually sliced off the top third of each egg specifically to serve it in my antique egg cup holders. But if you have a regular serving platter for deviled eggs, cut the eggs in half lengthwise.  

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Black Malossol Osetra caviar.

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Prepare an ice-water bath; set aside. Put eggs in a single layer into a medium saucepan. Cover with cold water by 1 inch and bring to a rapid boil over high heat. Remove from heat, cover and let stand for 15 minutes. Transfer to ice-water bath to cool.

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Peel the eggs; cut in half lengthwise. Carefully remove yolks; set whites aside. In food processors combine egg yolks, mayonnaise, sour cream, mustard, salmon and herbs.  Season with salt, pepper and s squeeze of lemon juice.  Blend to combine until the mixture is very smooth.

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Fill in the pastry bag fitted with a tip with egg yolk mixture.

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Pipe mixture into whites, filling to 1/2 inch over surface.

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Garnish with chopped chives, dill sprigs and caviar.

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Bon Appétit!
Svitlana

Deviled Eggs with Herbs, Salmon & Osetra Caviar

recipe details

Serves 6

Ingredients

For the eggs

  • 12 hard-boiled eggs, peeled
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 teaspoon Dijon mustard
  • Squeeze of lemon juice
  • 2 teaspoons flat-leaf parsley, chopped
  • 2 teaspoons chives, chopped
  • 1 teaspoon tarragon, chopped
  • 1 teaspoon dill, chopped
  • ¼ cup smoked salmon, chopped
  • Sea salt and freshly ground white pepper

For garnishing

  • Chives, finely chopped
  • 12 dill sprigs
  • 1 oz. Osetra caviar

Directions

    1. Prepare an ice-water bath; set aside. Put eggs in a single layer into a medium saucepan. Cover with cold water by 1 inch and bring to a rapid boil over high heat. Remove from heat, cover and let stand for 15 minutes. Transfer to ice-water bath to cool.
    2. Peel the eggs; cut in half lengthwise. Carefully remove yolks; set whites aside. In food processors combine egg yolks, mayonnaise, sour cream, mustard, salmon and herbs.  Season with salt, pepper and s squeeze of lemon juice.  Blend to combine until the mixture is very smooth.
    3. Fill in the pastry bag fitted with a tip with egg yolk mixture. Pipe mixture into whites, filling to 1/2 inch over surface. Garnish with chopped chives, dill sprigs and caviar.

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