DEVILED EGGS WITH CRèME FRAîCHE AND CAVIAR

Deviled Eggs With Crème Fraîche and Caviar image

Provided by Amanda Hesser

Time 25m

Yield 4 servings

Number Of Ingredients 8

4 eggs
2 tablespoons crème fraîche
1 tablespoon Dijon mustard
1 tablespoon finely sliced chives, plus 2 chives for garnish
Kosher salt
Freshly ground black pepper
Cayenne pepper
2 tablespoons osetra 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.