Deviled Eggs With Caviar Recipes

Steps:

• Place the eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat; boil for 30 seconds then remove from the heat, cover, and let stand for 15 minutes. Drain the eggs and run under cold water until cool. Carefully peel the eggs and halve each lengthwise. Carefully remove and reserve the yolks.
• Place the yolks in a food processor with the mayonnaise, creme fraiche, Dijon, paprika and 1/4 teaspoon salt. Process until smooth, and then season with salt and pepper. Transfer the mixture to a resealable plastic bag with a corner snipped off.
• Pipe the yolk mixture into the eggs. Top each egg with a scant teaspoon of the tobiko, a small dollop of creme fraiche and a piece of chive.

Steps:

• Remove the yolks from hard boiled eggs and mash with sour cream. Fold in chives and capers and spoon back into egg halves. Garnish with caviar and watercress and serve.

Steps:

• For the roasted garlic: Preheat the oven to 400 degrees F.
• Halve the garlic across the equator and place on a sheet of heavy-duty aluminum foil. Sprinkle with salt and drizzle with the oil. Wrap to cover the garlic and roast until soft, about 30 minutes. Remove, cool and pop the garlic cloves out of their skins. Mash with a fork to make a paste and set aside.
• For the deviled eggs: Place the eggs in a large pot and cover with cold water. Bring the water to a boil over high heat; then immediately remove from the heat, cover and let sit for 10 minutes. Drain the eggs and cool for 15 minutes.
• Peel the eggs, then halve them lengthwise and gently scoop the yolks into a bowl. Using a fork, mash the yolks with the mayonnaise, mustard and 1 tablespoon mashed roasted garlic. Fold in the jalapenos and season to taste with salt and pepper. Whisk into a creamy paste.
• Spoon a generous mound of the mixture into each egg white half to fill the divots. Alternately, place the yolk mixture into a piping bag and fill the divots. Garnish with a small dollop of salmon roe and/or black caviar and serve immediately.

Steps:

• For the fried shallots: Fill a deep, heavy skillet with 1 inch of oil and heat to 350 degrees F.
• Slice the shallots thinly, and separate into rings. Dust with rice flour, and then drop into the hot oil. Fry until golden brown and crispy. Remove to a paper towel to drain. Season with salt and pepper.
• For the bearnaise sauce: In a small saucepan over medium-high heat, combine half of the tarragon with the shallots, vinegar and wine. Bring to a simmer and cook until reduced by half, about 10 minutes. Remove from the heat and set aside to cool.
• Blend the egg yolks and 1/4 cup of the bearnaise reduction together in a blender. With the blender running, add one-third of the melted butter in a slow, steady stream. Once the butter emulsifies, turn the blender speed up to high and add the remaining butter. Add the remaining half of the tarragon, season with salt and pepper, and give the sauce one more buzz. Set aside in a warm spot to hold.
• For the deviled eggs: To make perfect hard-boiled eggs, place the eggs in a saucepan of cold water and bring to a boil over high heat. Once the water boils, immediately turn off the heat and let sit for exactly 14 minutes. Transfer the eggs to a bowl of cold water, let cool, and then peel.
• Slice the eggs in half, and then slice a sliver off the bottom so they will stand erect on the plate. Remove the yolks to a food processor.
• Season a bowl of cold water very generously with salt, and stir until dissolved. Rinse the egg whites in the salt water to remove any remaining yolk--this way, you season the eggs at the same time.
• To the yolks in the food processor, add 1/4 cup of the bearnaise sauce and the creme fraiche, mayonnaise, mustard and lemon juice. Process until completely smooth--you may have to add a few drops of water to loosen. Season with salt.
• Transfer the egg yolk mixture to a piping bag fitted with a large circle tip, and pipe the filling into the egg whites. Top with caviar, fried shallots and tarragon tips.

Steps:

• Preheat oven to 400 degrees. Spread bread squares evenly on a baking sheet. Bake until edges are lightly golden, 7 to 10 minutes, and set aside to cool.
• Peel eggs, and cut in half lengthwise. Carefully scoop out the yolks, and reserve. Cut whites in half again lengthwise, and arrange quarters on toast squares at a diagonal.
• Using a stiff rubber spatula, push the yolks through a fine mesh sieve placed over a small bowl. Stir in creme fraiche, heavy cream, salt, and pepper.
• Transfer yolk mixture into a medium-size pastry bag fitted with an open-star tip (Wilton No. 32). Pipe mixture into egg-white quarters, about 3/4 teaspoon for each quarter. Spoon a dab of caviar over piped yolks, and garnish with a chive.

Steps:

• Place quail eggs in a medium saucepan, and cover with several inches cold water. Cover, and bring to a boil over high heat. Turn off heat, and let sit 2 minutes, stirring several times to ensure even cooking. Transfer eggs to a bowl of ice water, and let cool completely, about 5 minutes. Remove eggs, 1 at a time, and pat dry with paper towels. Peel eggs, and halve lengthwise. Remove yolks, and reserve whites.
• Mash yolks with mayonnaise, and season with salt and pepper. Stir in lemon juice.
• Fill each egg-white half with 1/4 teaspoon caviar. Place a dab of egg-yolk mixture on each crostini, and place an egg half on top. Serve immediately.

Steps:

• Remove the yolks from the eggs and place them in a bowl. Mash them with a fork, then add the kefir, wasabi paste, mayonnaise, and sea salt and mix well. Spoon the mixture back into the egg whites, topping each egg half with about 1 teaspoon of caviar. Arrange the deviled eggs on a platter and garnish with the fresh herbs.

Steps:

• Place eggs in a small pan, and cover with water. Bring to a gentle simmer, and cook 9 minutes. Drain, and peel while still warm. Slice in half lengthwise; remove yolks, reserving whites on a serving platter.
• Place still-warm yolks in a small bowl, and mash with a fork. Add crème fraîche, mustard and finely sliced chives, and continue mashing until very smooth. Season to taste with salt, pepper and cayenne. Cut remaining chives into pieces 1/2 inch long.
• Using a pastry bag with a small ( 1/4 inch) round tip, pipe the mixture into the cavity of each white, filling it completely and making a small walnut-size mound above the white. At the picnic, spoon a little caviar on top of each egg and garnish with pieces of sliced chive.

Steps:

• Scoop egg yolks into a bowl and set egg whites aside. Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt. Spoon yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.

Steps:

• In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.
• Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Stir avocado and anchovy paste into yolk mixture. Press through sieve again.
• Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Garnish with trout roe. Serve immediately, or chill up to 2 hours.