Deviled Eggs With Crème Fraîche and Caviar
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4eggs
- 2tablespoons crème fraîche
- 1tablespoon Dijon mustard
- 1tablespoon finely sliced chives, plus 2 chives for garnish
- Kosher salt
- Freshly ground black pepper
- Cayenne pepper
- 2tablespoons osetra caviar
Preparation
- Step 1
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.
- Step 2
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 ½ inch long.
- Step 3
Using a pastry bag with a small ( ¼ 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.
Private Notes
Comments
It taste best if you make your own creme fraiche, rather than buying the pre-packaged kind. Also, doesn't need to be osetra caviar, just about any kind tastes amazing in this recipe.
I took a gamble and used sour cream since that was what I had on hand and it turned out lovely. Caviar aside, I’ll be using sour cream (rather than mayo) for all of my deviled eggs going forward!
Used this recipe to turn a dozen eggs into deviled eggs, and probably won’t repeat. It is OK and I’m sure the guests will enjoy them, but the Dijon was too dominant in the mild Crème Fraîche and the eggs not spicy enough to call “deviled.”
It taste best if you make your own creme fraiche, rather than buying the pre-packaged kind. Also, doesn't need to be osetra caviar, just about any kind tastes amazing in this recipe.