Deviled Eggs with American Caviar
Every party should start with bubbles, so Chef Nic crafted the perfect appetizer recipe to accompany our PEJU Blanc de Blancs. Both luxurious and simple to prepare, this is Deviled Egg recipe will take your appetizer game to the next level. The creamy, rich flavors of this dish complement the elegant and fresh notes from our Blanc de Noirs for a delicious wine and food pairing.
2 tbsp mayonnaise
1 tsp Dijon mustard
fresh chives, chopped
½ tsp sea salt
1 small shallot, minced
1 oz caviar of your choice
pinch of ground black pepper
¼ cup crème fraîche
Fill a large sauce pan with water, making sure there is enough water to cover the eggs, plus one inch of water above the eggs. Bring the water to a gentle simmer.
Gently add eggs to the water and let cook for 12 minutes on a gentle simmer, then remove and place eggs into an ice bath for about 5 minutes to stop the cooking process.
After eggs have cooled, crack egg shells and peel carefully.
Slice each egg in half lengthwise and carefully remove yolks. Place yolks into a medium bowl.
Mash yolks into a ﬁne crumble using a fork.
Add mayonnaise, mustard, salt, pepper and continue mashing with the fork until yolk mixture is creamy. Stir in shallot.
Using a piping bag ﬁtted with a ﬂuted tip, pipe or spoon the yolk mixture back into the egg white halves.
Spoon about ½ tsp of crème fraîche onto each piece and top with a little bit of caviar. Garnish with fresh chopped chives and serve.
FOR THE CRÈME FRAICHE
In a small bowl combine the crème fraîche, grated lime zest and 1 teaspoon of lime juice.
Using a hand whisk, whip until it becomes a heavy consistency. Keep in the refrigerator until needed.