Caviar-Stuffed Deviled Eggs

Caviar adds a touch of elegance to classic deviled eggs.



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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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    Chervil 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
Per Serving: cal. (kcal) 125, Fat, total (g) 10, chol. (mg) 247, sat. fat (g) 3, carb. (g) 2, pro. (g) 8, vit. A (IU) 389, Folate (µg) 24, sodium (mg) 260, calcium (mg) 40, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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