Deviled Eggs with Kaviar

Deviled Eggs with Kaviar - Tuks Kitchen

Deviled Eggs with Kaviar -Tuks Kitchen

Hello, how are you doing? How is your weekend? I hope there is loads of coffee and slow breakfasting.
As it is officially summer (did you see this cute summer ritual), I’m happy to call in picnic season. I suppose there is always one point in time where we start to eat simpler, which I think is mostly triggered by wanting to spend as much time outside as possible. And considering that pans are not that handy to drag out, this usually means a platter of cheeses or cured meats with some tomatoes or fruits.
Yesterday we made these eggs and they tasted perfect. In case you are wondering (or worried) that I’m considering this normal, no worries.
These stuffed eggs matched perfectly with the salmon caviar that we brought back with us from St Petersburg (in case you are wondering whether to go: yaaasss do so, it is an amazing city!). Considering a normal state of our fridge (without kaviar in it) I would top these eggs with flakes of (hot-) smoked salmon or pieces of soft goat cheese.
Enjoy and happy weekend!

Deviled Eggs with Kaviar

Ingredients

  • 8 eggs, hardboiled and peeled
  • bunch of dill, finely chopped (around 20 grams)
  • 5 tablespoons of mayonnaise, preferrably homemade or a good lemony version of store-bought
  • 3 pinches of salt, I used pink himalaya salt
  • 1/4 teaspoon freshly ground black pepper
  • 100 grams of salmon caviar (or alternatively flakes of hot-smoked salmon or soft goat cheese)

Instructions

  1. Place the eggs in a pan with plenty of cold water and bring them to a boil. Let the eggs boil for 10-12 minutes (depending on their size). Let the eggs cool in cold water and peel when they only feel lukewarm.
  2. Don't be tempted to undercook your eggs, as the hardboiled consistency of the yolks helps making the filling creamy.
  3. Slice the eggs horizontally and plop out the egg yolks into a seperate bowl. Crumble the egg yolks with a fork and add the salt, pepper, mayonnaise and dill. The colder the yolks are, the easier this is to do.
  4. Keep stirring until the mixture looks fairly smooth. Don't be tempted to take out your handblender, as this will make the mixture rather gluey.
  5. Fill the empty egg halves with this mixture and top with caviar (or salmon or pieces of goat cheese). Enjoy!
http://tukskitchen.com/2016/06/25/deviled-eggs-kaviar/

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