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Deviled Eggs with Red Caviar

10 hard boiled eggs
1/4 cup homemade mayonnaise
2 Tbsp. butter
Salt & pepper
1 Tbsp. finely chopped dill
2 oz. large Salmon roe caviar
Dill to garnish


Peel the eggs and cut in half lengthwise. Put yolks in food processor and chop fine. Add mayonnaise, butter, salt, pepper and chopped dill. Blend until smooth. Taste for seasoning. Put mixture in a pastry bag fitted with a large star tip and fill each half egg. Cover loosely with plastic and refrigerate up to 3 hours. To serve, top with few grains of red caviar. Garnish with dill.



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