Caviar-Stuffed Deviled Eggs
Caviar adds a touch of elegance to classic deviled eggs.
Ingredients
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6 eggs
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1/4 cup light mayonnaise or light salad dressing
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1 teaspoon prepared mustard
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1 teaspoon vinegar
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Salt
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Ground red pepper
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6 teaspoons red and/or black caviar
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Chervl sprigs (optional)
Directions
1.
Place eggs in a single layer in a medium saucepan. Add enough cold water to come 1 inch above eggs. Bring to boiling over high heat. Reduce heat so water is just below simmering. Cover and cook for 15 minutes; drain. Run cold water over eggs, or place them in ice water until cool enough to handle; drain.
2.
Peel eggs. Remove top quarter of egg; carefully remove yolks. Cover hollowed egg whites; set aside. Place yolks and egg tops in a bowl; mash well with a fork.
3.
Add mayonnaise or light salad dressing, mustard, and vinegar; mix well. Season with salt and pepper. Spoon mashed egg mixture into hollowed egg whites. Top each egg with caviar. Garnish with chervil, if desired. Makes 6 servings.
Nutrition information
Calories 125, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 247 mg, Sodium 260 mg, Carbohydrate 2 g, Fiber 0 g, Protein 8 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 4%, Iron 7%.
Percent Daily Values are based on a 2,000 calorie diet
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