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Devilish Eggs with Caviar
Chill: up to 24 hours
Ingredients
- 8 eggs
- 1/3 cup mayonnaise or salad dressing
- 2 teaspoons snipped fresh chives or parsley
- 2 teaspoons white wine vinegar or vinegar
- 1 1/2 teaspoons Dijon-style mustard, balsamic herb mustard, horseradish mustard or other favorite mustard
- 1/8 teaspoon paprika or cayenne pepper
- Red and/or black caviar or sliced pitted green or black ripe olives
Directions
1. For hard-cooked eggs: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.
2. For filling: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.
