Deviled Eggs With Creme Fraiche And Caviar

Ingredients

• 4 eggs
• 2 tablespoons creme fraiche
• 1 tablespoon Dijon mustard
• 1 tablespoon finely sliced chives, plus 2 chives for garnish
• Kosher salt
• Freshly ground black pepper
• Cayenne pepper
• 2 tablespoons osetra caviar

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    107 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 8 grams protein; 236 milligrams cholesterol; 235 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place eggs in a small pan, and cover with water. Bring to a gentle simmer, and cook 9 minutes. Drain, and peel while still warm. Slice in half lengthwise; remove yolks, reserving whites on a serving platter.
2. Place still-warm yolks in a small bowl, and mash with a fork. Add creme fraiche, mustard and finely sliced chives, and continue mashing until very smooth. Season to taste with salt, pepper and cayenne. Cut remaining chives into pieces 1/2 inch long.
3. Using a pastry bag with a small ( 1/4 inch) round tip, pipe the mixture into the cavity of each white, filling it completely and making a small walnut-size mound above the white. At the picnic, spoon a little caviar on top of each egg and garnish with pieces of sliced chive.