Posted by Mira | Posted in Finger Food | Posted on 03-12-2011
Tags: deviled egg, picnic, picnic food, picnic food ideas
This is another my favorite deviled eggs recipe. It is good for “special” picnics or parties. Usually I use trout caviar although sturgeon, salmon, paddlefish, or whitefish caviar either black or red is likewise good. Caviar is also known as roe. It is a delicacy.
Deviled Eggs with Caviar
These deviled eggs will be perfect as side dish or a snack at any picnic or party. Also it is a kind of fast recipe. This picnic food is appealing and rich in nutrients.
Preparation time 15 minutes, cooking time 15 minutes, serves
8 eggs (preferably free-range)
4 tbsp caviar (any)
½ small button onion
80-100g butter (or 2 tbsp of vegetable or pure olive oil) – optional
a few shoots of parsley
a pinch of salt
Rinse the eggs in the running water. Put the eggs into a sauce pan, add water to cover the eggs. Add a pinch of salt and a tablespoon of vinegar into the water. I don’t know exactly why it is needed but as far as I remember it will prevent egg white to leak out if cracked and will also keep the peel tough.
Put the sauce pan over medium heat, bring to a boil. For this picnic food we will need hard boiled eggs. Thus, either allow the eggs boil for 10 minutes over medium heat or, turn of the heat a couple of minutes after the water starts to boil and leave the eggs (with the lid covered) in the hot water for another 15 minutes. The second option will save you from overcooking the eggs. Personally I usually boil them for 10-15 minutes.
Then, cool the eggs in cold water. For this case empty the hot water and fill the saucepan with cold water; change the water if needed till eggs are well cooled. Then carefully peel the eggs.
Note: Normally eggs are peeled easily when they are at least a couple of days old. To be sure they will peel fine buy a dozen of eggs in advance and put them in the fridge till you need them.
When the eggs are peeled do not hurry to cut them lengthwise as traditional deviled eggs recipes say. Take a thin but rather sharp knife and make zigzag cuts as shown in the picture. Cut only the white part. When making the cuts make sure the cuts meet in the end. Do not worry if it goes slightly up or down. You can be sure that no one will see a “wrong” zigzag on these gorgeously decorated deviled eggs filled with yummy delicacy.
Before separating the egg halves carefully try to separate the zigzag cut parts all around. It is not difficult, just turn the egg around slightly pressing and separating the zigzags.
When done take out the yolk halves and drop in a bowl. Normally I do not use a blender to puree the yolks, I just mash them with a knife. Do which way you like better.
Tip: Another option to make smoothly mashed yolks is to press them through a sieve with a tablespoon (back side).
Then, add caviar, finely chopped parsley and onion. Add melted butter or vegetable (or pure olive oil). Stir all ingredients well. Don’t be afraid that caviar ‘capsules’ will break – normally they survive. To be on the safe side add oil (or butter) to slightly thin the mixture before adding caviar. Originally this recipe comes without butter or oil but I prefer the mixture to be more cream-like so I add oil.
When the picnic delicacy mixture is done, it is time to fill the egg halves. There are different methods for this operation – to use a butter knife, teaspoon, or plastic (or freezer) bag. Usually I prefer butter knife. If using a plastic bag, empty the whole mix into it, press the mixture to one side, cut the corner and press the mixture into the egg halves.
When done decorate each deviled egg with a parsley leaf. Although this picnic food can stay in the fridge for a couple of days, it is preferable to have it eaten the very day. Bon appétit!