Do party foods get more iconic than deviled eggs? Shell no. That’s why today we have a luxurious, elevated version of the staple appetizer that uses caviar, courtesy of Chef Andrew Ayala of Bar Bastion at NYC’s Michelin-starred Le Jardinier. -NPH
“The menu at Bar Bastion is all about simple yet luxurious dishes: one of my favorites is the Deviled Eggs with Royal Kaluga Caviar. I wanted to add a touch of elegance to a very classic flavor — which makes caviar the perfect addition. Simple yet luxurious.” -Chef Andrew Ayala
Deviled Eggs
Servings: 2 servings
Copy Ingredients
Ingredients
- 4 organic eggs
- 2 tbsp. mayonnaise
- ½ tsp. mustard
- ½ tsp. lemon juice
- 1 tbsp. pickle juice
- Chiffonade chives for garnish
- ½ tsp. Kaluga caviar
- Tabasco, to taste
- Salt, to taste
Directions
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Place the eggs in a medium pot with cold water and turn to medium heat.
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After it starts to simmer, cook the eggs for 10 minutes and then cool them in water and ice.
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Remove the eggs from the shell and cut the two ends of the eggs and cut them in half, so that each half can stand on its own.
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Remove the egg yolk and, using a food processor, blend the mayo, pickle juice, tabasco, salt, mustard and lemon juice until smooth.
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Add the cooked yolks and blend until emulsified. Put the mixture in a pastry bag and pipe into the egg whites.
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Top with chiffonade chives and Royal Kaluga Caviar.
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