How many of you grew up eating deviled eggs? To me, deviled eggs are all kinds of nostalgic and they bring back memories of growing up in Texas. This one-bite appetizer is decadent, but barely takes up any time in the kitchen. What’s not to like?! As you’re planning your holiday meal this year — whether it’s just you and your significant other or a couple of your closest friends and family — deviled eggs are always a sure thing. This year, I took my usual recipe to a luxurious new level, thanks to my friends at Black River Caviar.
By now, I hope you’ve had the chance to look at my 2020 holiday gift guide, where I’ve collected dozens of my favorite gift ideas for the food lover in your life. This year, Black River Caviar sent me a ton of goodies, all wrapped up in their Ultimate Caviar, Cheese, and Charcuterie Board. Their Russian Oscietra Caviar seemed like the perfect way to jazz up my deviled eggs this year. After all, it’s been a rough year and we all deserve a little luxury!!
I have two versions of deviled eggs that I know you’ll love. If caviar isn’t your thing, you can always make my recipe without it and get creative with your own garnishes! My foolproof method for hard-boiled eggs is so easy. Put your eggs in a single layer at the bottom of a sauce pan and cover the eggs with about an inch or two of water. Bring your eggs to a rolling boil and add a teaspoon of salt into the water to help prevent cracking. Turn off the heat, cover your pot with a tight fitting lid, and let the eggs sit for 10-12 minutes. Put the eggs in an ice bath and peel them with the cold icy water.
Ingredients
- 6 hardboiled eggs
- 4 tbsp mayonnaise
- 1 tsp Dijon
- 1 tsp lemon juice
- pinch of salt but not too much since caviar and smoked salmon are already salty
- 1/4 avocado
- 1 tbsp thinly sliced scallion
- Black caviar and salmon roe, for garnish
- 6, ¾-inch square pieces Smoked salmon, for garnish
- Fresh dill, for garnish
Instructions
- Cut the hard boiled eggs in half lengthwise down the middle. Scoop out the egg yolks and place them in a medium-sized mixing bowl.
- Add in the mayonnaise, Dijon, and lemon juice. Mash with a fork until smooth. Add in a bit of salt and freshly ground black pepper
- Take half of the mixture and put it into a piping bag with a star tip. Pipe the yolk mixture into half of the egg whites. Alternatively, you can spoon the mixture in, if you do not have a piping bag. Garnish with the black caviar and the Ikura (salmon roe).
- Mash in the avocado to the other half of the yolk mixture, and then add in the sliced scallions. Fill the other half of the egg whites with this mixture. Garnish with the smoked salmon and dill.
I hope you’ll try this recipe at home! If there’s ever a time to splurge on caviar, it’s at the end of 2020! Am I right?! I’ll be sharing a fun and festive cocktail recipe soon, so stay tuned! Please stay safe and warm out there.
XO,
Pamela
