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Devilish Eggs with Caviar
- Makes: 16 servings
- Yield: 16 deviled eggs
up to 24 hours
Chives and Dijon-style mustard flavor the filling for these appetizer eggs. The caviar on top makes them a sophisticated appetizer at any party.
mayonnaise or salad dressing
snipped fresh chives or parsley
white wine vinegar or vinegar
Dijon-style mustard, balsamic herb mustard, horseradish mustard or other favorite mustard
paprika or cayenne pepper
Red and/or black caviar or sliced pitted green or black ripe olives
Place eggs in a single layer in a large saucepan. Add enough cold water to come 1 inch above eggs. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat, cover and let stand for 15 minutes; drain. Run cold water over the eggs or place them in ice water till cool enough to handle; drain. To peel eggs, gently tap each egg on the counter. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.
Halve hard-cooked eggs lengthwise and remove yolks. Set whites aside. Place yolks in a small bowl; mash with a fork. Add mayonnaise, chives, vinegar, mustard and paprika; mix well. Spoon mashed egg mixture into egg white halves. Cover and chill up to 24 hours, if you like. Top each egg with caviar or olives.
(Devilish Eggs with Caviar)
Servings Per Recipe 16, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 110, Folate (µg) 12, Polyunsaturated fat (g) 3, Riboflavin (mg) 0, iron (mg) 1, Monounsaturated fat (g) 1, Thiamin (mg) 0, sat. fat (g) 1, Potassium (mg) 38, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 125, Fat, total (g) 7, calcium (mg) 20, pro. (g) 4, cal. (kcal) 79, vit. A (IU) 194