Black and red caviar add a diabolical finish to a party favorite.
Coastal Living OCTOBER 2011
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.
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