Saturday, May 24, 2008

Devilled Eggs With Caviar

Devilled eggs with caviar
serves 4

20 eggs, hard-boiled
6 tablespoons mayonnaise
2 tablespoons finely chopped
fresh dill
100g/4oz caviar
salt and freshly ground
black pepper

• Peel the hard-boiled eggs and cut in half lengthways.
• Carefully remove the yolks, and chop them finely. Put in a bowl, and add the mayonnaise and dill. Season with salt and pepper. Blend until smooth.
• Fill each half-egg with the devilled yolk mixture, and serve garnished with grains of caviar.

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