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Caviar Deviled Eggs With Dill

Oooh, now here's a classy deviled egg - garnished with black caviar. Very appropriate for dinner guests and when deviled eggs just need a little extra flair to match the occasion!

You'll find this a very simple recipe, as far as ingredients go - a classic recipe with a unique garnish. Try to use fresh dill if you can, the flavour is quite improved rather than using dried if you can avoid it. I would also recommend piping your filling for these eggs, rather than spooning or bagging in. The filling is a firmer one and will pipe well. And it look that much more elegant.

Of course, as with all recipes involving fish or seafood, these are meant to be consumed quickly rather than stored, and on a hot day, keep them cool & out of the sun.

6 hard-cooked eggs, peeled and cut lengthwise
3 tablespoons mayonnaise
1 slightly overfilled tablespoon of dijonnaise (if you can't find dijonnaise, use 4 tablespoons mayo and 1 scant tsp dijon mustard)
2 tsp minced roasted red pepper (use extra for garnish if you like)
2 tsp minced fresh dill (or 1/4 teaspoon dry)
Few drops of lemon juice
Sale & papper to taste (a pinch of each will likely do)
Black Caviar, for your garnish

Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, dijonnaise or dijon mustard, red pepper, dill, salt and pepper and mix well. Fill the empty egg white shells with the mixture (piping recommended!) and garnish the tops with a small bit of caviar on a tiny coffee spoon.


Serve chilled or store covered in refrigerator for up to one day before serving.