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1
Gently place the eggs into a large saucepan and cover with cold water.
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2
Add the vinegar and place over high heat.
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3
Bring to a boil and set a timer for 5 minutes.
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4
Remove from the heat after 5 minutes and let sit an additional 2 minutes.
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5
Drain the eggs and run under cold water.
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6
Immediately peel the eggs* and slice in half the long way.
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7
Remove the yolks to a mixing bowl and set the whites to the side.
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8
Using a fork, mash the yolks well.
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9
Add the mayonnaise, anchovy paste, mustard and white pepper and mix well.
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10
Spoon the mixture into a pastry bag fitted with a #6 round tip (1/2-inch diameter).
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11
Alternatively, use a sealable plastic bag with the tip cut off.
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12
Set the egg whites out in a row.
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13
Into half, spoon 1/4 teaspoon of the black caviar.
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14
Into the other half spoon 1/2 teaspoon of the red caviar.
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15
Pipe the filling on top of the caviar so that each resembles a full yolk.
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16
Garnish the black caviar stuffed eggs with a small amount of the red caviar and vice versa.
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17
Garnish each with a small sprig of dill and serve on a bed of mixed greens.
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18
*Cook's Note: We've found that the combination of adding vinegar to the water and peeling them while still hot is the best method for removing the shell easily.
