Salmon Caviar-Stuffed Eggs

1. 1

   Rinse the eggs with warm water and place them in a saucepan.

2. 2

   Cover with warm salted water.

3. 3

   Bring to a boil, reduce the heat, and simmer for 13 minutes.

4. 4

   Drain the eggs and run them under cold water until they are cool.

5. 5

   When the eggs are cool, peel them and then halve them lengthwise.

6. 6

   Carefully scoop out the yolks and place them in a bowl.

7. 7

   Set the whites aside.

8. 8

   Lightly mash the yolks with a fork.

9. 9

   Add the smoked salmon, capers, 2 teaspoons of the chives, the lemon zest, and salt and pepper, and stir with a fork.

10. 10

    Still using the fork, carefully stir in the caviar.

11. 11

    Mix the creme fraiche and mayonnaise together in a small bowl, and add this to the yolk mixture to bind it.

12. 12

    Fill the egg whites with the salmon mixture, mounding it attractively.

13. 13

    Sprinkle the remaining 1 teaspoon snipped chives over the eggs, arrange them in a spoke fashion on a small decorative plate, and watch them disappear.

* Per serving · 4 servings · Values may vary.

No additional tips available.