I love to entertain, especially when it comes to cocktail parties. I take pleasure in carefully planning a menu where each appetizer complements one's cocktail of choice. Deviled Eggs with Caviar, a decadent one bite wonder, pairs beautifully with any cocktail. This creamy and luscious appetizer explodes with flavor and is easy to prepare. So lovely and elegant, this appetizer is guaranteed to impress your guests.
Deviled Eggs with Caviar
Ingredients
6 large eggs
3 tablespoons mayonnaise
1 tablespoon unsalted butter, room temperature
1 1/2 teaspoons Dijon mustard
coarse salt
freshly ground white pepper
black lumpfish caviar
smoked paprika
chives, finally chopped
Directions
To hard-boil the eggs, place them in a saucepan and add water to cover them by 1 inch. Bring to a boil over high heat. Remove from the heat, cover, and let stand for 12 minutes. Drain, rinse under cold water, and peel. Cool in the refrigerator, loosely covered for 15 minutes.
Halve eggs and carefully scoop out the yolks. Place yolks in a bowl, and mash with a fork. Add mayonnaise, unsalted butter, Dijon mustard and stir to combine. Season with salt and freshly ground white pepper.Transfer to a pastry bag with a medium star tip. Pipe yolk mixture into each egg white.
Top with black lumpfish cavier. Garnish with smoked paprika and chives.
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