Curried Deviled Eggs with Salmon Caviar

1. 1

   Put the eggs in your largest pot and cover with 1 inch of water.

2. 2

   Bring to a boil over high heat.

3. 3

   Once the water boils, turn off the heat, cover the pot, and let the eggs sit in the hot water for 20 minutes.

4. 4

   Cool the eggs by running them under cool water.

5. 5

   Peel them and cut them in half lengthwise.

6. 6

   Carefully scoop the egg yolks into a food processor.

7. 7

   Add the mayonnaise, Dijon mustard, lemon juice, curry, cayenne, and salt and pepper and puree until smooth.

8. 8

   Classically, the yolk filling is piped into the egg white using a pastry bag fitted with a star tip.

9. 9

   This presentation is very old school but its actually a really quick method, too.

10. 10

    If you prefer, use a teaspoon to fill the eggs.

11. 11

    Theyll look great either way.

12. 12

    Garnish the eggs with the caviar and chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.