Recipes

Jacques Pepin’s Deviled Eggs with Trout Caviar

Aired November 2, 2016

Serves 12

“Deviled eggs are fun to make; they are festive, classic, new, fashionable and delicious. Everybody loves deviled eggs and I wanted to make them with Shorey. The most important lesson in this recipe is proper cooking of the hard cooked eggs. From pricking the round end of the eggshells to relieve pressure and help prevent the eggs from cracking to cooling the cooked eggs in ice to avoid the formation of a green tinge around the yolks and the smell of sulfur, these details are important.
 
These deviled eggs can be made a few hours ahead. The stuffing mixture is made in seconds in a food processor and combines egg yolks with cream cheese and a touch of mayonnaise and mustard. I garnish each of the eggs with 1/4 teaspoon of trout caviar, but salmon or sturgeon caviar could be used instead, or you could place a caper or an olive on top or a small piece of smoked salmon. Use your refrigerator and your ideas.”

Ingredients

6 large eggs, preferably organic
4 ounces Philadelphia cream cheese, softened
2 tablespoons mayonnaise
1 teaspoon Dijon-style mustard
1/8 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons finely minced chives, divided
About 1 ounce trout caviar

Preparation

Bring 6 cups of water to a boil in a saucepan. Prick the rounded end of the eggs with a pushpin or thumbtack then lower them into the boiling water. When the water comes back to a boil, reduce the heat so the water stays at a gentle boil and cook the eggs for a total of 10 minutes. Pour out the water and shake the pan to crack the eggs all over. (This will help in the peeling of the shells.) Immediately cover the eggs in the pan with cold water and ice, and let cool for at least 15 minutes.
 
When the eggs are cold, peel them under cool running water. Cut a small sliver of the white from both ends of the eggs, so the stuffed half eggs can stand up straight then cut the eggs crosswise into halves. Carefully remove the yolks from the eggs and place them in a food processor bowl with the egg white trimmings, cream cheese, mayonnaise, mustard, salt, pepper and 1 tablespoon of the chives. Process for a few seconds to combine well.
 
Although the egg white halves can be stuffed with a spoon, it is easier to do this with a pastry bag fitted with a star tip: Spoon the yolk mixture into the pastry bag and fill each egg white half with a rosette of the mixture, using all the stuffing mixture.
 
Arrange the deviled eggs on a plate and top each with about 1/4 teaspoon of trout caviar. Sprinkle the remaining chives on top and serve.

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