Deviled Eggs with Caviar
Deviled Eggs with Caviar
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
American
Servings
20 appetizers
Prep Time
40 minutes
Cook Time
25 minutes
Ingredients
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10 room temperature eggs
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½ cup real mayonnaise
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1 Melissa’s Seedless Lemon, juiced
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1 teaspoon yellow mustard
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3 Melissa’s Sun-Dried Tomatoes “Julienne Style”, chopped
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1 pinch sea salt
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1 (1¾ ounces) can Caviar Petrossian Paris Daurenki
Directions
Bring a large pot of water to a boil. Using a spoon, gently lower the eggs into the boiling water.
Return the water to a boil and cook for 12 minutes. Cover, remove from the heat and set aside for 5 minutes. Run cold water over the eggs until cool.
Peel the eggs and cut In half lengthwise. Remove the yolks and place them into a bowl.
Using a fork, mash the yolks. Add the mayonnaise, the juice from the lemon, the tomato and the salt. Mix until well combined.
Fill the egg white halves with the mixture and garnish them with the caviar.