Caviar Stuffed Eggs Recipes

CRAB-STUFFED DEVILED EGGS

Steps:

• Place cold eggs from refrigerator into a large pot and add enough cold water to cover eggs by 1 inch. Place over high heat, bring to a simmer, and cover pot once eggs start to move around. Remove from heat and let stand for 17 minutes.
• Drain hot water from pan, cover with lid, and shake pot to lightly crack eggs. Fill pot with cold water, pour off cold water, and refill with more cold water. Let eggs stand in water until cold. Peel eggs and cut in half lengthwise.
• Separate yolks from egg halves; place yolks into a mixing bowl.
• Place crab meat onto a plate and separate into 2 equal portions, one containing the small bits and one containing the attractive larger pink chunks. Reserve portion containing larger chunks.
• Chop the portion of crab meat with the smaller chunks; add to egg yolks. Mash yolks with a fork. Stir in mayonnaise, tarragon, Dijon mustard, lemon juice, hot pepper sauce, seafood seasoning, Worcestershire sauce, salt, and black pepper.
• Transfer yolk mixture into a piping bag fitted with a medium tip. Pipe crab filling into cavities of egg halves.
• Chop largest crab pieces and place remaining crabmeat into a small bowl. Lightly stir in lemon zest, creme fraiche, Aleppo pepper, and cayenne pepper with a fork. Taste and adjust salt. If mixture seems dry, stir in more creme fraiche. Top each stuffed egg with a generous pinch of crab mixture.
• Sprinkle each deviled egg with a pinch of chives and a light dusting of cayenne pepper. Transfer eggs to a serving platter; refrigerate until serving time.

DEVILED EGGS ON TOAST WITH CAVIAR

Steps:

• Preheat oven to 400 degrees. Spread bread squares evenly on a baking sheet. Bake until edges are lightly golden, 7 to 10 minutes, and set aside to cool.
• Peel eggs, and cut in half lengthwise. Carefully scoop out the yolks, and reserve. Cut whites in half again lengthwise, and arrange quarters on toast squares at a diagonal.
• Using a stiff rubber spatula, push the yolks through a fine mesh sieve placed over a small bowl. Stir in creme fraiche, heavy cream, salt, and pepper.
• Transfer yolk mixture into a medium-size pastry bag fitted with an open-star tip (Wilton No. 32). Pipe mixture into egg-white quarters, about 3/4 teaspoon for each quarter. Spoon a dab of caviar over piped yolks, and garnish with a chive.

STUFFED EGGS WITH CAVIAR

Steps:

• Cut a paper-thin slice off the ends of each egg and halve the eggs crosswise. Force the yolks through a sieve into a bowl and stir in the mayonnaise, the sour cream, the lemon juice, and salt and pepper to taste. Transfer the filling to a pastry bag fitted with a large decorative tip and pipe it into the egg whites, mounding it. The stuffed eggs may be made 1 day in advance and kept covered and chilled. Just before serving, top the eggs with the caviar.

STUFFED EGGS WITH CAVIAR

Steps:

• In a saucepan combine eggs with enough cold water to cover by 1 inch and bring water just to a boil. Remove pan from heat and let eggs stand, covered, 7 minutes if using quail eggs or 17 minutes if using large eggs. Drain hot water from pan and run cold water over eggs, cracking shells against side of pan. Peel eggs.
• Cut a paper-thin slice off both ends of eggs to enable them to stand upright. If using quail eggs, cut one third off narrow end of each, discarding tops; if using large eggs, halve crosswise. Carefully remove yolks from whites and in a bowl mash yolks with a fork. If using quail eggs, stir in smaller measures of mayonnaise, shallot, and tarragon with salt and pepper to taste. If using large eggs, stir in larger measures of same ingredients with salt and pepper to taste. Spoon yolk mixture into whites and smooth tops. Chill stuffed eggs, covered with plastic wrap, at least 30 minutes and up to 4 hours.
• Just before serving top eggs with caviar.

CAVIAR STUFFED EGGS

Steps:

• Remove the yolks from the eggs. Mash the yolks, then mix them with the sour cream, chives, lemon juice, and wasabi. Fill this mixture decoratively back into the whites. Top with salmon caviar and garnish with the chives.

POOR MAN'S CAVIAR

Steps:

• Stir together avocados, tomatoes, green onions, black beans, and Mexicorn. Stir in red wine vinegar, canola oil, and hot pepper sauce. Cover, and chill 1 hour.

CAVIAR-TOPPED SCRAMBLED EGGS IN EGGSHELLS

Steps:

• Bring a large pot of water to a boil. Use an egg topper to carefully remove the tops of the eggs. Pour the eggs into a medium bowl. Add empty shells to boiling water, and boil for 5 minutes. Place shells upside down on a wire rack to dry.
• In a medium bowl, whisk eggs with salt and pepper. Melt 3 tablespoons butter in a large nonstick skillet over medium heat. Add eggs, and dot with remaining 2 tablespoons butter. Sprinkle with tarragon. Cook, bringing the eggs from the sides of the skillet toward the center with a rubber spatula, until set, about 2 minutes. Remove skillet from heat.
• Transfer cooked eggs to a pastry bag fitted with a 1/2-inch plain tip. Pipe eggs into empty shells. Place filled eggshells into eggcups. Top with a small dollop of creme fraiche or sour cream and caviar or salmon roe. Serve immediately.

STUFFED EGGS WITH CAVIAR

Steps:

• Cut paper thin slices off ends of eggs.
• Cut eggs in half crosswise.
• Remove yolks and finely mash with mayo, sour cream, lemon juice and salt and pepper to taste.
• Using a piping bag or spoon mound filling into egg whites.
• Top with caviar just before serving.

SALMON CAVIAR STUFFED EGGS

Steps:

• Carefully scoop the yolks out of the cooked eggs and place in a bowl; lightly mash with a fork. Add the salmon, capers, 1 tablespoon of the chives, the lemon zest and salt and pepper, stirring with a fork. Carefully fold in the caviar.
• Mix the sour cream and mayonnaise together; add to the yolk mixture and stir gently to bind ingredients. Fill the egg whites with the yolk mixture so it mounds attractively. Sprinkle lightly with the remaining tablespoon of chives. Arrange the eggs in a spoke fashion on a serving plate.

SCRAMBLED EGGS WITH CAVIAR

Steps:

• In a bowl, beat eggs and cream until well blended.
• In a saucepan over medium flame, melt one tablespoon of the butter. Add eggs, and cook over medium-low heat, stirring all around sides and bottom with a plastic spatula. When mixture is slightly thickened, add remaining butter and salt to taste. Do not overcook eggs or they will toughen. When eggs are firm but moist, remove from heat.
• Transfer eggs to individual warm ramekins. Top each with a tablespoon of caviar. Serve immediately.

BRIOCHE WITH CAVIAR AND SCRAMBLED EGGS

Steps:

• Preheat oven to 350 degrees and heat the brioches. Meanwhile, prepare the eggs.
• Beat the eggs with the salt and pepper. Add half the butter, cut in little pieces.
• Melt the rest of the butter in a saucepan and then cook the eggs, but very slowly until they are soft but not dry.
• Meanwhile, remove the brioches from the oven, cut off the tops and scoop out the insides. Keep the brioches warm.
• Fill the brioches with the egg mixture and top with caviar. Place the lids at an angle on the side.