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Smoked Salmon and Caviar Deviled Eggs
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Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Mixing Bowl
  • Spoon

Ingredients
  

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 ounces smoked salmon, finely chopped
  • 2 tablespoons caviar
  • Salt and black pepper to taste

Instructions
 

  • Place the eggs in a large pot and cover with cold water. Bring to a boil over medium heat, then remove from heat and let sit covered for 10 minutes.
  • Drain the eggs and cool them under cold running water. Peel the shells and slice each egg in half lengthwise.
  • Scoop the yolks into a mixing bowl. Mash them with a fork until smooth.
  • Stir in the mayonnaise, Dijon mustard, salt, and black pepper until the mixture is creamy.
  • Fold the chopped smoked salmon into the yolk mixture until evenly combined.
  • Spoon or pipe the filling back into the egg white halves.
  • Top each filled egg with a small dollop of caviar just before serving.

Notes

Chill the filled eggs for at least 30 minutes before adding the caviar to keep the topping firm. Use a mild smoked salmon so it does not overpower the eggs. If you need to prepare ahead, assemble the eggs without caviar and add it right before guests arrive to preserve texture.
Course: Appetizer
Cuisine: American
Equipment: Large Pot, Mixing Bowl, Spoon