This hor d’oeuvre could not be any easier and it looks so chic! There isn’t much that you have to do to a deviled egg and there are so many variations out there. This party classic is always appreciated by party guests at casual picnics to cocktail parties. My recipe for this traditional party fare is unusual, tasty and chic served in small spoons. So get your glass of champagne and a deviled egg and celebrate!
Ingredients
12 hard-boiled eggs
½ cup mayonnaise
2 teaspoon white vinegar
2 teaspoons yellow curry powder
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice
½ teaspoon salt
¼ teaspoon cayenne pepper
1 oz jar of Masago caviar
Chopped chives for garnish
Instructions
- Cut the eggs in halve and remove the yolks and placing them in a medium bowl or food processor set the egg white halves aside or on a serving platter
- Add the mayo, vinegar, curry powder, mustard, lemon juice, salt and cayenne pepper and mix well until smooth, put into a piping bag
- Squeeze the filling into the egg whites with the piping bag, garnish with a small amount of the Masago caviar and chives. 12 servings
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