Deviled Eggs With Chives Dill And 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:

• Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use). , In a large bowl, mash reserved yolks. Stir in the mayonnaise, vinegar, mustard, Worcestershire sauce, salt and pepper. Stuff or pipe into egg whites. Garnish with dill. Refrigerate until serving.

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:

• Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.
• Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, Tabasco, salt, pepper and snipped chives. Stir in mayonnaise.
• Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter; garnish with whole chives.

Steps:

• To roast the garlic, preheat the oven to 425 °, slice the top of the garlic head off and drizzle with 1 tablespoon olive oil. Wrap in alum in urn foil and place in the oven for 45 minutes until softened and fragrant. Reserve two of the cloves for the deviled eggs and save the rest for another use.
• Place the eggs in a medium saucepot set over medium-high heat,. Cover with enough water to completely cover the eggs, add the white vinegar and season with salt. Bring to a simmer, cover and cook for 12 minutes.
• Drain the water (keeping the eggs in the pot) and place the pot in the sink. Run cool water over the eggs until they are completely cool, then peel the eggs under the running water.
• Slice the eggs lengthwise, remove the yolks and place them in a large bowl. Add the mayonnaise, roasted garlic cloves, mustard and vinegar to the yolks. Season with salt and pepper and mix thoroughly. Gently fold in the dill, chives and capers. Carefully spoon the mixture evenly into the empty egg whites or, alternatively, spoon the filling into a pastry bag and pipe the filling into the whites.
• Top each egg half with a small piece of dill frond, a dollop of caviar, a light sprinkle of paprika and serve.