Classic deviled eggs with black caviar

March 27, 2016

Oh, Easter Day. What can be more relaxing than finding beautifully painted eggs? Well, eating them, of course.

Ingredients (for 12 deviled eggs):

6 large eggs
1 medium shallot, chopped
1 teaspoon of butter
2 tablespoons of mayonnaise
2 tablespoons of sour cream
Lemon zest from 1 small lemon
1 ounce of black caviar
Salt and pepper

How to make the deviled eggs:

Place all the eggs in a large saucepan. Add water to cover the eggs by at least 1 inch. Add 1 tablespoon of salt, cover partially and bring to a full boil. Reduce the heat, cover and keep cooking one more minute. Remove from the heat and set aside, covered, for another 15 minutes. Rinse the eggs in cold water for 2 minutes and peel under cold water.

Cut the peeled eggs in half lengthwise. Separate the yolks into a small bowl with a teaspoon and set the whites on a plate.

Heat the butter in a small pan. Add the chopped shallot and sauté for two or three minutes. Set aside to cool.

Mash the egg yolks and mix the sour cream, mayonnaise, lemon zest, sautéed shallot, salt and pepper.

Fill the egg whites with the egg yolks mixture. Sprinkle a generous amount of black caviar on each deviled egg and serve chilled.