Yardbird Southern Table Bars Deviled Eggs With Chives Dill And Caviar Recipes

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YARDBIRD SOUTHERN TABLE & BAR'S DEVILED EGGS WITH CHIVES, DILL, AND CAVIAR



Yardbird Southern Table & Bar's Deviled Eggs with Chives, Dill, and Caviar image

Looking for an elegant version of deviled eggs to serve at your next champagne-filled party? This recipe, created by chef Jeff McInnis at Yardbird in Miami, serves them with caviar, and other stylish ingredients like champagne vinegar and chopped capers.

Provided by Jeff McInnis

Yield 24

Number Of Ingredients 12

24 hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
1 cup mayonnaise
4 roasted cloves garlic, smashed into a paste
2 teaspoon dijon mustard
2 teaspoon champagne vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon finely chopped dill, plus 1 bunch
1 teaspoon finely chopped chives
2 tablespoon capers, chopped
1 ounce caviar
paprika, for garnish

Steps:

  • Add the mayonnaise, roasted garlic, mustard, vinegar, salt and pepper and mix thoroughly. Gently fold in the chopped chives and dill. Spoon the mixture into the empty egg whites or, alternatively, spoon it into a pastry bag and pipe the filling into the whites for a more polished look. Top each egg half with a small piece of dill, a small dollop of caviar, and a light sprinkle of paprika.

Nutrition Facts : ServingSize 1 serving, Calories 133 calories, Sugar 0.5 g, Fat 12 g, Carbohydrate 0.7 g, Cholesterol 160 mg, Protein 5 g, SaturatedFat 2 g, Sodium 144 mg

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