Deviled Eggs with Caviar and 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.