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Caviar-Topped Deviled Eggs

Name: Réserve Loste Caviar-Topped Deviled Eggs
Prep time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 2 quarts water; 6 farm-fresh pasture-raised eggs; 2 tablespoons of mayonnaise; 1 tablespoon liquid from jarred pimiento-stuffed green olives; 2 teaspoons Dijon mustard; 1 tin of Réserve Loste sturgeon caviar; 4 pimiento-stuffed green olives, thinly sliced (optional)

April 10 2021

Written by Gourmet de Paris

April 10 2021

Written by Gourmet de Paris

Deviled eggs are a classic recipe and perfect for the holidays, Easter, potlucks, parties and other gatherings. Réserve Loste sturgeon caviar takes traditional deviled eggs from traditional to top-notch. Deviled eggs win as a healthy snacks or appetizer. They’re easy to make, only have a handful of ingredients and most people love them.

Réserve Loste Caviar-Topped Deviled Eggs

Rated 5 stars by 1 users

Servings

Prep Time

45 minutes

Author:

chowhound.com

The perfect easy brunch side dish or holiday appetizer. A nostalgic recipe that should never be forgotten!

Deviled eggs are easy to make and you can make them even easier by hard boiling your eggs ahead of time. But the key to the best deviled eggs is boiling your eggs perfectly and not over boiling and ending up with that green tinge around your yolk. No guests want green-tinged deviled eggs.

Deviled eggs win as a healthy snacks or appetizer. They’re easy to make, only have a handful of ingredients and most people love them.

Image ofRéserve Loste Caviar-Topped Deviled Eggs

Ingredients

2 quarts water
6 farm-fresh pasture-raised eggs
2 tablespoons of mayonnaise
1 tablespoon liquid from jarred pimiento-stuffed green olives
2 teaspoons Dijon mustard
1 tin of Réserve Loste sturgeon caviar
4 pimiento-stuffed green olives, thinly sliced (optional)

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Directions

Bring 2 quarts water to a boil in a medium saucepan. Carefully add eggs to boiling water; boil 12 minutes. Remove eggs, and place in ice water to cool completely, about 15 minutes. Once completely cool, peel the eggs, and rinse under cold running water. Pat eggs dry.
Slice eggs in half lengthwise, and remove yolks. Using a plastic dough scraper, push the yolks through a fine wire-mesh strainer into a small bowl. Using a fork, stir in mayonnaise, olive liquid, and Dijon mustard until smooth. Place mixture in a piping bag, and pipe evenly into egg white halves. Garnish each with a small dollop of caviar and if desired, sliced olives.