Deviled Eggs with Chives and Caviar
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.
Makes 12 hors d’oeuvre
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.