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Deviled Eggs W/caviar
8 lg Eggs;hard-cook, halve l'wise
1/3 c Mayonnaise
2 ts Coarse-grain mustard
1/8 ts Pepper
Black lumpfish caviar
Fresh chives or green onion green parts; mince
Mash yolks. Stir in mayonnaise, mustard and pepper until blended. Spoon or pipe into egg whites. Arrange on a platter. Serve within 1 hour or cover with plastic wrap gently pressed directly onto surface of eggs and refrigerate up to 1 day. Just before serving, garnish each egg with a dab of caviar and some chives.