Ingredients with Measurements:
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh chives
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup caviar
Special equipment needed:
- Small saucepan
- Mixing bowl
- Fork
- Piping bag or plastic bag with a corner snipped off
- Serving platter
Step-by-step instructions:
1. Place the eggs in a small saucepan and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 10 minutes.
2. Drain the eggs and run them under cold water until they are cool enough to handle.
3. Peel the eggs and cut them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
4. Add the mayonnaise, Dijon mustard, chives, salt, and black pepper to the mixing bowl with the egg yolks. Mash everything together with a fork until smooth.
5. Spoon the egg yolk mixture into a piping bag or plastic bag with a corner snipped off.
6. Pipe the egg yolk mixture into the egg white halves.
7. Top each egg with a spoonful of caviar.
8. Arrange the stuffed eggs on a serving platter and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Boil the eggs over high heat, then simmer over low heat.
Serving size:
- This recipe makes 12 stuffed eggs, serving 6 people.
Nutritional information:
- Calories: 92
- Fat: 7g
- Carbohydrates: 1g
- Protein: 6g
Substitutions for ingredients:
- You can use sour cream or Greek yogurt instead of mayonnaise.
- You can use any type of mustard you prefer.
- You can use green onions instead of chives.
Variations:
- You can add chopped smoked salmon or bacon to the egg yolk mixture.
- You can use different types of caviar, such as salmon or trout roe.
- You can sprinkle chopped herbs, such as parsley or dill, on top of the stuffed eggs.
Tips and tricks:
- To make the eggs easier to peel, add a teaspoon of baking soda to the boiling water.
- Use a small spoon to carefully remove the yolks from the egg whites.
- If you don't have a piping bag, you can use a small spoon to fill the egg white halves with the egg yolk mixture.
Storage instructions:
- Store the stuffed eggs in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Serve the stuffed eggs cold.
Presentation ideas:
- Arrange the stuffed eggs on a bed of lettuce or fresh herbs.
- Place the stuffed eggs on a decorative platter.
Garnishes:
- Sprinkle chopped herbs on top of the stuffed eggs.
- Top each egg with a small dollop of sour cream or crème fraîche.
Pairings:
- Serve the stuffed eggs with champagne or sparkling wine.
Suggested side dishes:
- Serve the stuffed eggs with crackers or toast points.
- Serve the stuffed eggs with a green salad.
Troubleshooting advice:
- If the egg yolks are too dry, add more mayonnaise or sour cream to the mixture.
- If the egg yolks are too wet, add more chopped herbs or a little bit of breadcrumbs to the mixture.
Food safety advice:
- Make sure to refrigerate the stuffed eggs if you are not serving them immediately.
- Wash your hands and all utensils thoroughly before handling the eggs.
Food history:
- Stuffed eggs have been a popular appetizer since the early 1900s.
Flavor profiles:
- The creamy egg yolk mixture is balanced by the salty and briny caviar.
Serving suggestions:
- Serve the stuffed eggs as an appetizer at a cocktail party or holiday gathering.
- Serve the stuffed eggs as a light lunch or brunch dish.
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