Deviled Eggs with Herbs, Salmon & Osetra Caviar

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.

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

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.

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.

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.

Deviled Eggs with Herbs Salmon Osetra Caviar

Read more here: