Wow your guests with a deliciously elevated appetizer of Deviled Eggs with Caviar. The best part of this dish is that the combination of eggs and caviar brings the best out of both flavor profiles, allowing them to shine in their own right and as a team.
The fashion industry is tapping into quiet luxury, a new-age, minimalistic approach to fashion that focuses on quality materials and thoughtful purchases that are considered more of an investment rather than fast fashion.
We’ve given some thought to this concept and think it can undoubtedly translate into the food and beverage world as well. By way of a similar approach, recipes with fewer ingredients, simple preparations, time-honored tastes, and flavors with a reminiscent feel of splendor can also find their way into this trend of quiet luxury. So let’s state the obvious: What could be more simple and luxurious than adding a bump of caviar to the top of your creamy deviled eggs?
Deviled Eggs with Caviar Recipe
1 dozen eggs
6 tbsp mayonnaise
1 tbsp Dijon mustard
1 tsp of salt
1 tsp of pepper
Fresh chives, for garnish
.5 oz of Royal Ossetra Caviar
Prep your eggs for easy peeling:
Older eggs peel more easily than fresh eggs. Shoot for eggs that are 7-10 days old. If you’re using fresh eggs, try steaming them for 15 minutes instead of boiling. The steam will penetrate the shell and break away the membrane from the white, making them easier to peel. How do you make deviled eggs without actually peeling an eggshell? This is where you enter deviled egg pro hack territory.
Whole Foods, Giant Eagle, and Trader Joe’s sell pre-hard cooked eggs. Save yourself the hassle of cooking the eggs and make this recipe on the fly. Our favorites come from Whole Foods — they are more petite in size and have a more golden yellow yolk.
- Trim the tip of the egg about ⅔ of the way toward the center, and slice a tiny bit off the base so they stand on their own.
- Carefully remove the yolks and place in a mixing bowl.
- To make the filling: Add mayonnaise, Dijon mustard, salt, and pepper to your medium mixing bowl with removed yolks.
- Press with a fork to break down and whisk until smooth.
- Piping the perfect deviled egg: transfer your egg filling from your mixing bowl to a pastry bag pipe into your eggs. (A gallon zip lock bag with the corner trimmed off will also do the trick.)
- Garnish with chives and Royal Ossetra Caviar.
Recipe and Styling by Justin Matase / Story by Star Laliberte / Photography by Dave Bryce
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