Devilish Eggs

Coastal Living
Devilish EggsRecipe
Photo: Jonny Valiant; Styling: Linda Hirst
Black and red caviar add a diabolical finish to a party favorite.
Makes 8 servings


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8 large eggs
5 tablespoons mayonnaise
2 1/2 teaspoons Dijon mustard
2 teaspoons finely minced shallot
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
Black and red caviar


Prep: 15 Minutes
Cook: 20 Minutes
Chill: 1 Hours
Total: 1 Hour, 35 Minutes

1. Place eggs in a single layer in a large saucepan; add cold water to a depth of 3 inches, and bring to a boil over high heat. Remove from heat, cover, and let stand 11 minutes.

2. Drain eggs, and return to saucepan; run eggs under cold water until cool enough to handle. Peel under cold running water.

3. Cut eggs in half lengthwise. Scoop yolks into a bowl, reserving egg whites. Mash yolks with a fork. Stir in mayonnaise and next 4 ingredients until well blended. Pipe or spoon yolk mixture into reserved egg whites; cover and chill 1 hour. Garnish with caviar just before serving.

Created date

September 2011