Devilishly Luxe Deviled Eggs!
You'll love 'em.
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
Servings: 2 servings
- 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
Place the eggs in a medium pot with cold water and turn to medium heat.
After it starts to simmer, cook the eggs for 10 minutes and then cool them in water and ice.
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.
Remove the egg yolk and, using a food processor, blend the mayo, pickle juice, tabasco, salt, mustard and lemon juice until smooth.
Add the cooked yolks and blend until emulsified. Put the mixture in a pastry bag and pipe into the egg whites.
Top with chiffonade chives and Royal Kaluga Caviar.
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