Deviled eggs are a Southern staple. Katie Jacobs’ recipe for Deviled Eggs with Caviar and Pickled Swiss Chard gives the classic an elegant upgrade with caviar and crème fraîche. Each egg is topped with picked Swiss chard, giving this sophisticated bite a bit of crunch and an extra tang.
Makes 8-12 servings
INGREDIENTS
- 12 large eggs
- ½ cup mayonnaise
- 6 tablespoons crème fraîche, divided
- 2 teaspoons Dijon mustard
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 small shallot, finely minced
- 1 ounce caviar of your choice
- Pickled Swiss chard
DIRECTIONS
1 | Fill a large pot halfway with water and bring to a boil.
2 | Arrange eggs in steamer basket. Lower basket into water. If not using a steamer basket, use a spider strainer or large spoon to gently submerge eggs a few at a time until you’ve added them all.
3 | Set a timer for 12 minutes.
4 | When the water begins to bubble vigorously again, reduce heat to maintain a brisk simmer.
5 | While the eggs cook, fill a large bowl halfway with ice water.
6 | When timer rings, pull eggs out of pot and plunge into ice water. Cool for 15 minutes.
7 | Peel eggs carefully and give a quick rinse under running water to remove any remaining bits of shell. Slice each egg in half lengthwise and carefully remove yolks to a medium bowl. Mash yolks well with a fork.
8 | Add mayonnaise, 2 tablespoons of the crème fraîche, Dijon mustard, salt, and pepper to yolks. Continue mashing and blending until yolk mixture is creamy. Stir in shallot.
9 | Using a piping bag fitted with a plain tip (you can also use a spoon or a resealable plastic bag with one of the bottom corners snipped off), pipe or spoon the yolk mixture back into the egg halves.
10 | Spoon about ½ teaspoon of crème fraîche onto each piece and top with a little bit of caviar. Garnish with a little pickled Swiss chard, and serve.
By Katie Jacobs | Photography by Mary Craven Dawkins
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