Best Caviar Deviled Eggs With Dill Recipes

BEST EVER DEVILED EGGS RECIPE

Steps:

• Cut peeled eggs in half lengthwise and place them on a serving platter. Remove yolks with a spoon and place them in a medium mixing bowl.
• Mash yolks to a fine crumb with a fork. Add 1/4 cup mayo, 2 tsp pickle juice, 1/2 tsp mustard, 1/4 tsp salt, 1/8 tsp black pepper and 1/8 tsp garlic powder and mash together until creamy.
• Mix in finely diced pickles. Add more seasonings to taste if needed.
• Spoon a generous teaspoon of the egg mixture into each egg half. Garnish the top with a generous sprinkle of paprika and big pinch of browned bacon bits.

DEVILED EGGS WITH CAVIAR AND SALMON ROE

Steps:

• For the roasted garlic: Preheat the oven to 400 degrees F.
• Halve the garlic across the equator and place on a sheet of heavy-duty aluminum foil. Sprinkle with salt and drizzle with the oil. Wrap to cover the garlic and roast until soft, about 30 minutes. Remove, cool and pop the garlic cloves out of their skins. Mash with a fork to make a paste and set aside.
• For the deviled eggs: Place the eggs in a large pot and cover with cold water. Bring the water to a boil over high heat; then immediately remove from the heat, cover and let sit for 10 minutes. Drain the eggs and cool for 15 minutes.
• Peel the eggs, then halve them lengthwise and gently scoop the yolks into a bowl. Using a fork, mash the yolks with the mayonnaise, mustard and 1 tablespoon mashed roasted garlic. Fold in the jalapenos and season to taste with salt and pepper. Whisk into a creamy paste.
• Spoon a generous mound of the mixture into each egg white half to fill the divots. Alternately, place the yolk mixture into a piping bag and fill the divots. Garnish with a small dollop of salmon roe and/or black caviar and serve immediately.

DEVILED EGGS WITH CAVIAR

Steps:

• Place the eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat; boil for 30 seconds then remove from the heat, cover, and let stand for 15 minutes. Drain the eggs and run under cold water until cool. Carefully peel the eggs and halve each lengthwise. Carefully remove and reserve the yolks.
• Place the yolks in a food processor with the mayonnaise, creme fraiche, Dijon, paprika and 1/4 teaspoon salt. Process until smooth, and then season with salt and pepper. Transfer the mixture to a resealable plastic bag with a corner snipped off.
• Pipe the yolk mixture into the eggs. Top each egg with a scant teaspoon of the tobiko, a small dollop of creme fraiche and a piece of chive.

RUSSIAN DEVILED EGGS

Steps:

• Remove the yolks from the eggs and place them in a bowl. Mash them with a fork, then add the kefir, wasabi paste, mayonnaise, and sea salt and mix well. Spoon the mixture back into the egg whites, topping each egg half with about 1 teaspoon of caviar. Arrange the deviled eggs on a platter and garnish with the fresh herbs.

GARLIC-DILL DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in all remaining ingredients except paprika. Spoon or pipe into egg whites., Refrigerate, covered, at least 30 minutes before serving. Sprinkle with paprika.

DEVILED EGGS ON TOAST WITH CAVIAR

Steps:

• Preheat oven to 400 degrees. Spread bread squares evenly on a baking sheet. Bake until edges are lightly golden, 7 to 10 minutes, and set aside to cool.
• Peel eggs, and cut in half lengthwise. Carefully scoop out the yolks, and reserve. Cut whites in half again lengthwise, and arrange quarters on toast squares at a diagonal.
• Using a stiff rubber spatula, push the yolks through a fine mesh sieve placed over a small bowl. Stir in creme fraiche, heavy cream, salt, and pepper.
• Transfer yolk mixture into a medium-size pastry bag fitted with an open-star tip (Wilton No. 32). Pipe mixture into egg-white quarters, about 3/4 teaspoon for each quarter. Spoon a dab of caviar over piped yolks, and garnish with a chive.

DEVILED QUAIL EGGS WITH CAVIAR

Steps:

• Place quail eggs in a medium saucepan, and cover with several inches cold water. Cover, and bring to a boil over high heat. Turn off heat, and let sit 2 minutes, stirring several times to ensure even cooking. Transfer eggs to a bowl of ice water, and let cool completely, about 5 minutes. Remove eggs, 1 at a time, and pat dry with paper towels. Peel eggs, and halve lengthwise. Remove yolks, and reserve whites.
• Mash yolks with mayonnaise, and season with salt and pepper. Stir in lemon juice.
• Fill each egg-white half with 1/4 teaspoon caviar. Place a dab of egg-yolk mixture on each crostini, and place an egg half on top. Serve immediately.

CLASSIC SAVORY DEVILED EGGS

Steps:

• Scoop egg yolks into a bowl and set egg whites aside. Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt. Spoon yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.

DEVILED EGGS WITH CRèME FRAîCHE AND CAVIAR

Steps:

• 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.
• 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 1/2 inch long.
• Using a pastry bag with a small ( 1/4 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.

DEVILED EGGS WITH DILL

Steps:

• Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use). , In a large bowl, mash reserved yolks. Stir in the mayonnaise, vinegar, mustard, Worcestershire sauce, salt and pepper. Stuff or pipe into egg whites. Garnish with dill. Refrigerate until serving.