Caviar Eggs

This recipe is from The Fresh Egg Cookbook by Jennifer Trainer Thompson, published by Storey Publishing, LLC.

Ingredients
•6 hard-boiled eggs
•2 - 3 tablespoons mayonnaise or sour cream or a combination
•1 tablespoon minced white onion, scallion, or chives
•Salt and freshly ground black pepper
•6 tablespoons large-grain caviar
•12 small dill or flat-leaf parsley sprigs (optional)

Preparation

Peel the eggs and cut them in half lengthwise. Scoop out the yolks and mix in a bowl with the mayonnaise and onion until smooth. Season with salt and pepper to taste, remembering that caviar is salty. Transfer to a pastry bag and pipe into the halved egg whites, or (if you don’t have a pastry bag) mound the filling gently into the egg whites.

Just before serving, scoop a bit of caviar on top of each egg half (you can have fun with the caviar colors) and decorate each half with a sprig of dill.

About the author

Jennifer Trainer Thompson was born in Boston, Massachusetts. She attended Earlham College and graduated with a B.A. in English literature from Tufts University. She landed her first book contract at age 23. She writes about what interests her, which has led her down the path of the unified field theory, beer, hot sauces, travel, traditions, contemporary art, and chickens. She lives in the Berkshires. Find her at http://jumpupandkissme.wordpress.com.

Jennifer Trainer Thompson

Jennifer Trainer Thompson is the author of "The Fresh Egg Cookbook" from Storey Publishing, 2012.

Ingredients

Preparation

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