This simple approach to seasoning the eggs allows the caviar to star in a fancy take on a party favorite. See more from this chic dinner party, hosted by Stephanie Booth Shafran in her Upper East Side apartment, here.
Deviled Eggs with Chives and Caviar
Makes 12 hors d’oeuvre
- 6 eggs
- 3 tablespoons sour cream
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon snipped fresh chives
- Salt to taste
- 1/4 cup caviar
1 | Place the eggs in a small saucepan, add water to cover, and bring to a simmer. Simmer for 5 minutes. Remove the saucepan from the heat, cover, and let stand 5 minutes. Rinse the eggs under cold water. Refrigerate the eggs until chilled.
2 | Peel and halve the eggs. Remove the yolks and transfer to a medium bowl. Mash the yolks with a fork. Mix in the sour cream, mayonnaise, and mustard until smooth. Fold in most of the chives and season with salt. Spoon the yolk mixture into the egg whites. Carefully spoon 1 teaspoon of caviar atop each deviled egg, garnish with a piece or two of chive, and serve.
By Stephanie Booth Shafran | Photography by Gemma and Andrew Ingalls | Excerpted from You’re Invited: Classic, Elegant Entertaining © 2020 By Stephanie Booth Shafran, Rizzoli New York. Photographs © The Ingalls.