Gentrified Deviled Eggs



SusieT's Gentrified Deviled Eggs with capers and caviar.



Serves 6 (in most families)

Serves 2 (in our family)

Difficulty – Our dog Beauregard (but you can call him Boo), can almost make this one!

Prep – Maybe about 15 minutes if he's feelin' lazy

Cook Time – ABC (Already Been Cooked)

1 Doz Leftover Easter Eggs

1/3 – 1/2c Hellman’s Mayo or Duke’s Mayo or preferably HM (homemade)!

1 Large Pinch Dry Mustard Powder (Coleman’s is fine)

1 Tbsp Chives or Green Onions, chopped finely

1 Tbsp Capers, drained

2oz Jar Black Lumpfish Caviar, Romanoff brand

Kosher Salt

White Pepper

Carefully peel eggs to remove all shells. Rinse egg in cold water to be sure all shell is removed. Dry eggs.

Split down the center lengthwise and pop egg yolk into separate bowl. Don’t break the whites! Repeat until all eggs have been split.

Gently spoon caviar into a small fine strainer and submerge caviar into a bowl of cold, filtered water. Submerge the strainer into the cold water bath 3-4 times until the black ink coming from the strainer disappears. Place strainer onto a bed of paper towels and let caviar drain while completing the other prep steps. (This simple step of washing the caviar without breaking the eggs elevates the taste of this roe from semi-nauseating to delicious. People won’t know it’s the cheap stuff!!!)

Strain and finely chop capers and finely chop chives or green onion.

Mash yolks with the tines of a fork or with a pastry cutter until finely minced. Stir in mayo, spices, capers and chives. Season with salt and pepper to taste - remember caviar is salty.

Spoon or pipe into the wells of the egg whites. Top with a dollop of caviar and serve chilled. See DFSW note about piping in Mama's Deviled Eggs recipe!

SusieT’s Notes:

Hey if you are afraid of a little mayo, I sometimes split the mayo between plain, whole milk yogurt and mayonnaise. It will reduce your polyunsaturated fats (PUFAs). Few will know you’ve 21^st Centuried the family deviled egg recipe!

You can make the eggs up to the point of topping with caviar. You can wash and drain the caviar up to an hour or two before service, but don’t top the eggs with the caviar until you are ready to serve them. You don’t want the caviar to bleed into the egg yolk color.

These are an awesome brunch or appetizer recipe. Makes a fun Tapas dish! People are always blown away and little do they know how cheap it is to make. (Oh and most importantly, only strain the amount of caviar you are gonna use for that sitting. Put the cap back on the jar and put the caviar back into the ice box until you use it. It’s great leftover on scrambled eggs or served with purple onion, capers, chopped eggs, and low carb crackers or low carb pita chips.

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