Deviled Eggs with Osetra Caviar

PREP TIME:  5 minutes
COOK TIME: 10 minutes
SERVES: 2

INGREDIENTS:

• 6 large eggs
• 1 tablespoon mayonnaise
• 1 tablespoon sour cream
• 1 teaspoon Dijon mustard
• 25g Osetra Caviar
• Pinch of sea salt and black pepper

For serving (optional)

• Smoked paprika
• Chopped fresh chives

DIRECTIONS:

1. Boil the eggs: Place eggs in a pot and cover with water. Bring the water to a boil, then reduce the heat and simmer for 10 minutes. Transfer the eggs to an ice bath and let them cool. Peel the eggs and rinse under running water.
2. Slice the eggs in half lengthwise and remove the yolks. Place the yolks in a bowl and mash with a fork until smooth. Stir in the mayonnaise, sour cream, and mustard. Season with sea salt and black pepper, and mix until smooth and creamy.
3. Pipe the egg yolk mixture into the egg whites.
4. Sprinkle with smoked paprika and garnish with a dollop of Osetra Caviar and fresh chopped chives. Enjoy!

Bon Appetite!
Chef Bryan