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Chapter:Party Appetizers and Snacks Recipes
Section:Deviled Eggs with Meat or Fish
Recipe:Caviar Stuffed Eggs
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Caviar Stuffed Eggs
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10 large eggs
2 tablespoons lemon juice
3/4 cup mayonnaise
1 teaspoon anchovy paste
1/4 teaspoon powdered mustard
1/4 teaspoon white pepper
1 small jar black lumpfish caviar
1 small jar red lumpfish caviar
Fresh dill, for garnish
Mixed salad greens, for serving

Gently place the eggs into a large saucepan and cover with cold water. Add
the vinegar and place over high heat. Bring to a boil and set a timer for 5
minutes. Remove from the heat after 5 minutes and let sit an additional 2
minutes. Drain the eggs and run under cold water. Immediately peel the
eggs* and slice in half the long way. Remove the yolks to a mixing bowl and
set the whites to the side. Using a fork, mash the yolks well. Add the
mayonnaise, anchovy paste, mustard and white pepper and mix well. Spoon the
mixture into a pastry bag fitted with a #6 round tip (1/2-inch diameter).
Alternatively, use a sealable plastic bag with the tip cut off.

Set the egg whites out in a row. Into half, spoon 1/4 teaspoon of the black
caviar. Into the other half spoon 1/2 teaspoon of the red caviar. Pipe the
filling on top of the caviar so that each resembles a full yolk. Garnish
the black caviar stuffed eggs with a small amount of the red caviar and
vice versa. Garnish each with a small sprig of dill and serve on a bed of
mixed greens.

*Cook's Note: We've found that the combination of adding vinegar to the
water and peeling them while still hot is the best method for removing the
shell easily.

Comments:
- They were just WAY TOO salty for our taste, I think from the anchovy
  paste.

Recipe courtesy Dan Smith and Steve McDonagh
Show: Party Line with the Hearty Boys. Episode: Buffet Hors d'Oeuvres
Found at: Food Netword
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