DEVILED EGGS WITH CAVIAR
Steps:
- Place the eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat; boil for 30 seconds then remove from the heat, cover, and let stand for 15 minutes. Drain the eggs and run under cold water until cool. Carefully peel the eggs and halve each lengthwise. Carefully remove and reserve the yolks.
- Place the yolks in a food processor with the mayonnaise, creme fraiche, Dijon, paprika and 1/4 teaspoon salt. Process until smooth, and then season with salt and pepper. Transfer the mixture to a resealable plastic bag with a corner snipped off.
- Pipe the yolk mixture into the eggs. Top each egg with a scant teaspoon of the tobiko, a small dollop of creme fraiche and a piece of chive.
CAESAR STUFFED EGGS
This is the one I am famous for, and it's by far my most requested stuffed egg. It tastes exactly (or, eggs-actly) like a Caesar salad.
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 1 dozen
Number Of Ingredients 9
Steps:
- Cut the fat rounded ends off the eggs and scoop the yolks into a bowl. Stand the hard-boiled egg whites upright in the egg carton. If you prefer to serve the eggs on a platter, trim a small piece of egg off the pointed ends so they will stand upright.
- Break the egg yolks up a little bit using a fork. Grate the garlic directly over the bowl, then add the anchovy paste, Parmigiano, mayo, Worcestershire, lemon juice, pepper and half the finely chopped lettuce. Mash until smooth and check the seasonings.
- Fill the egg whites, overstuffing them a little. Garnish with the remaining finely chopped lettuce.
PICNIC STUFFED EGGS
My dad loves these stuffed eggs, which are a Southern favorite. I've been cooking since I became a teenager, and this is one of my original recipes.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, pickle relish, mustard, garlic salt, Worcestershire sauce and pepper; mix well. , Stuff or pipe into the egg whites. Refrigerate until serving. Garnish with parsley if desired.
Nutrition Facts : Calories 154 calories, Fat 13g fat (3g saturated fat), Cholesterol 215mg cholesterol, Sodium 317mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 6g protein.
CRAB-STUFFED DEVILED EGGS
These eggs are actually also stuffed with crab, not just topped with crab. They are extremely easy to make. This recipe includes my famous 17-minute egg-cooking method.
Provided by Chef John
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 1h12m
Yield 12
Number Of Ingredients 15
Steps:
- Place cold eggs from refrigerator into a large pot and add enough cold water to cover eggs by 1 inch. Place over high heat, bring to a simmer, and cover pot once eggs start to move around. Remove from heat and let stand for 17 minutes.
- Drain hot water from pan, cover with lid, and shake pot to lightly crack eggs. Fill pot with cold water, pour off cold water, and refill with more cold water. Let eggs stand in water until cold. Peel eggs and cut in half lengthwise.
- Separate yolks from egg halves; place yolks into a mixing bowl.
- Place crab meat onto a plate and separate into 2 equal portions, one containing the small bits and one containing the attractive larger pink chunks. Reserve portion containing larger chunks.
- Chop the portion of crab meat with the smaller chunks; add to egg yolks. Mash yolks with a fork. Stir in mayonnaise, tarragon, Dijon mustard, lemon juice, hot pepper sauce, seafood seasoning, Worcestershire sauce, salt, and black pepper.
- Transfer yolk mixture into a piping bag fitted with a medium tip. Pipe crab filling into cavities of egg halves.
- Chop largest crab pieces and place remaining crabmeat into a small bowl. Lightly stir in lemon zest, creme fraiche, Aleppo pepper, and cayenne pepper with a fork. Taste and adjust salt. If mixture seems dry, stir in more creme fraiche. Top each stuffed egg with a generous pinch of crab mixture.
- Sprinkle each deviled egg with a pinch of chives and a light dusting of cayenne pepper. Transfer eggs to a serving platter; refrigerate until serving time.
Nutrition Facts : Calories 65.8 calories, Carbohydrate 0.6 g, Cholesterol 96.6 mg, Fat 5.4 g, Fiber 0.1 g, Protein 3.7 g, SaturatedFat 1.3 g, Sodium 96.9 mg, Sugar 0.3 g
EGGS STUFFED WITH SMOKED SALMON AND CAVIAR
Categories Egg Herb Appetizer Low Carb Salmon Summer Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Line rimmed baking sheet with paper towels. Blend 3 tablespoons chives, oil, and lemon juice in medium bowl. Mix in smoked salmon. Fold in caviar. Chop 4 egg yolks (reserve remainder for another use) and stir into salmon mixture. Season to taste with ground black pepper. Pile 1 generous tablespoon salmon mixture in cavity of each egg-white half. Arrange eggs on prepared sheet. Cover with plastic; refrigerate up to 8 hours.
- Place eggs on platter. Sprinkle with additional chives. Garnish with lemon wedges and herb sprigs.
EGGS STUFFED WITH CAVIAR: YAITSA FARSHIROVANNIYE KRASNOY IKROY
This pretty and delicious dish is one of the most popular Russian hors d'oeuvres. Salmon caviar is relatively inexpensive, but it's still a treat. I always keep a jar in my refrigerator, as it makes a lovely garnish.
Provided by Food Network
Categories appetizer
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Remove the yolks from the eggs and place them in a bowl. Mash the yolks with a fork. Add the creme fraiche, chives and lemon juice to the yolks and season very lightly with salt. Mix until the ingredients are well blended.
- Spoon the yolk mixture back into the whites and top with a teaspoon of caviar. Refrigerate for 1 hour.
- Arrange on lettuce leaves, garnish each egg with a small parsley sprig and serve.
STUFFED EGGS WITH CAVIAR
Categories Egg Game Appetizer Cocktail Party Oscars New Year's Eve Winter Engagement Party Gourmet
Yield Makes 12 stuffed eggs
Number Of Ingredients 5
Steps:
- In a saucepan combine eggs with enough cold water to cover by 1 inch and bring water just to a boil. Remove pan from heat and let eggs stand, covered, 7 minutes if using quail eggs or 17 minutes if using large eggs. Drain hot water from pan and run cold water over eggs, cracking shells against side of pan. Peel eggs.
- Cut a paper-thin slice off both ends of eggs to enable them to stand upright. If using quail eggs, cut one third off narrow end of each, discarding tops; if using large eggs, halve crosswise. Carefully remove yolks from whites and in a bowl mash yolks with a fork. If using quail eggs, stir in smaller measures of mayonnaise, shallot, and tarragon with salt and pepper to taste. If using large eggs, stir in larger measures of same ingredients with salt and pepper to taste. Spoon yolk mixture into whites and smooth tops. Chill stuffed eggs, covered with plastic wrap, at least 30 minutes and up to 4 hours.
- Just before serving top eggs with caviar.
STUFFED EGGS WITH CAVIAR
Categories Egg Fish Cocktail Party New Year's Eve Mayonnaise Chill Sour Cream Gourmet
Yield Makes 24 stuffed eggs
Number Of Ingredients 5
Steps:
- Cut a paper-thin slice off the ends of each egg and halve the eggs crosswise. Force the yolks through a sieve into a bowl and stir in the mayonnaise, the sour cream, the lemon juice, and salt and pepper to taste. Transfer the filling to a pastry bag fitted with a large decorative tip and pipe it into the egg whites, mounding it. The stuffed eggs may be made 1 day in advance and kept covered and chilled. Just before serving, top the eggs with the caviar.
CAVIAR STUFFED EGGS
Provided by The Hearty Boys
Categories appetizer
Time 35m
Yield 20 stuffed eggs
Number Of Ingredients 10
Steps:
- Gently place the eggs into a large saucepan and cover with cold water. Add the vinegar and place over high heat. Bring to a boil and set a timer for 5 minutes. Remove from the heat after 5 minutes and let sit an additional 2 minutes. Drain the eggs and run under cold water. Immediately peel the eggs* and slice in half the long way. Remove the yolks to a mixing bowl and set the whites to the side. Using a fork, mash the yolks well. Add the mayonnaise, anchovy paste, mustard and white pepper and mix well. Spoon the mixture into a pastry bag fitted with a #6 round tip (1/2-inch diameter). Alternatively, use a sealable plastic bag with the tip cut off.
- Set the egg whites out in a row. Into half, spoon 1/4 teaspoon of the black caviar. Into the other half spoon 1/2 teaspoon of the red caviar. Pipe the filling on top of the caviar so that each resembles a full yolk. Garnish the black caviar stuffed eggs with a small amount of the red caviar and vice versa. Garnish each with a small sprig of dill and serve on a bed of mixed greens.
EGG DIP WITH CAVIAR :-))
This impressive and delicious mold is perfect for a holiday gathering. I must admit that I seldom use caviar due to the comments of several grandchildren! I make this in a star mold and it is so pretty with the yellow, red and green colors. The recipe came from a friend about thirty years ago. Cooking time is for chilling....not counting preparing the hard boiled eggs.
Provided by NoSpringChicken
Categories Weeknight
Time 6h30m
Yield 48 serving(s)
Number Of Ingredients 15
Steps:
- In large bowl, soften gelatin in cold water for about 5 minutes or until softened.
- Add boiling water, stir to dissolve.
- Let cool to room temperature.
- In another bowl, grate eggs; add mayonnaise, mustard, lemon juice, onion, garlic powder, salt, pepper, pimentos and green pepper.
- Stir to combine.
- Add egg mixture to gelatin, stirring to blend.
- Coat a 2 quart mold with cooking spray.
- Pour egg mixture into mold and chill until firm.
- Unmold onto a platter; cover top with sour cream and caviar, if using.
- Serve with crackers that are not highly seasoned, so the flavors don't compete with one another.
- Club crackers or sourdough bagel chips are good.
Nutrition Facts : Calories 45.7, Fat 3.5, SaturatedFat 1, Cholesterol 55.3, Sodium 142.9, Carbohydrate 1.7, Fiber 0.1, Sugar 0.5, Protein 2
SCRAMBLED EGGS WITH CAVIAR IN EGGSHELL CUPS
Steps:
- Prepare eggshell cups Bring a large pot of water to a boil. Hold a large egg in one hand, tapered end up. Place an egg topper (a special tool for neatly snipping off the tip of the shell) over the top and squeeze, using a scissor motion. Discard top of egg. Pour egg into a medium bowl. Repeat with remaining eggs. Boil shells for 5 minutes. Using a slotted spoon, transfer to a wire rack. Let dry, cut sides down.
- Prepare eggs Scramble eggs, using the butter and a large skillet. Transfer eggs to a pastry bag fitted with a 1/2-inch plain round tip (wrap bag with a kitchen towel if necessary, as eggs will be very hot). Pipe eggs into shells. Transfer shells to egg cups. Serve with a dollop of crème fraîche or sour cream, if desired. Top with caviar.
CAVIAR AND CHOPPED EGGS ON BISCUITS
Yield serves 8
Number Of Ingredients 7
Steps:
- Place the eggs in a saucepan with enough cold water to cover by 2 inches. Bring to a boil over medium-high heat, cook for 1 minute, cover, and remove from heat. Let stand for 10 minutes. Drain the eggs, cover with ice, and place under cold running water to stop cooking.
- Peel the eggs; finely chop. Place in a bowl with the mustard and mayonnaise; stir to combine. Season with salt and pepper.
- To serve, place 1 rounded teaspoon egg mixture on a digestive biscuit, top with caviar, and garnish with chives.
ELEGANT STUFFED EGGS ROMANOFF FOR NEW YEAR'S EVE
Rich, elegant and delicious stuffed eggs with Roquefort, caviar, chives, butter, lemon, and a dash of cayenne! These are the perfect elegant appetizer to enjoy with a glass of champagne for New Year's eve, or other festive occasion.
Provided by BecR2400
Categories Very Low Carbs
Time 25m
Yield 24 egg halves
Number Of Ingredients 7
Steps:
- Cut eggs lengthwise; remove yolks.
- Crush Roquefort and mix with caviar, chives, butter, lemon juice, dash of cayenne and mashed yolk of 12 eggs.
- Fill egg whites through pastry bag. Put in refrigerator until ready to serve.
Nutrition Facts : Calories 91.7, Fat 7.4, SaturatedFat 3.5, Cholesterol 126, Sodium 230.7, Carbohydrate 0.7, Sugar 0.3, Protein 5.6
STUFFED EGGS WITH CAVIAR
The stuffed eggs can be made in advance and kept covered and chilled up to a day. Quite simpe to make and quite elegant to serve. Cook time does not include hard boiling the eggs.
Provided by Tebo3759
Categories Lunch/Snacks
Time 30m
Yield 24 stuffed eggs
Number Of Ingredients 5
Steps:
- Cut paper thin slices off ends of eggs.
- Cut eggs in half crosswise.
- Remove yolks and finely mash with mayo, sour cream, lemon juice and salt and pepper to taste.
- Using a piping bag or spoon mound filling into egg whites.
- Top with caviar just before serving.
Nutrition Facts : Calories 51.8, Fat 3.7, SaturatedFat 1.1, Cholesterol 120.7, Sodium 75.7, Carbohydrate 0.8, Sugar 0.4, Protein 3.8
CAVIAR EGG SALAD APPETIZER
A nice extravagant way to end the year! Also to start the New Year! New Year 2011 I made stuffed eggs using wasabi caviar. My eggs peeled so nice I just had to stuff them. Using less mayo/ smart balance. And a touch of horseradish mustard to the yolk mixture.
Provided by Rita1652
Categories Spreads
Time 20m
Yield 1 appetizer shared by many, 16 serving(s)
Number Of Ingredients 7
Steps:
- Mix together eggs, onion, mayonnaise and pepper.
- Mound onto a festive plate.
- Spread each caviar across each half of the mound.
- Arrange toast around the mound.
- Serve using a plastic or porcelain spreader.
- Caviar and metals don't mix.
Nutrition Facts : Calories 122, Fat 8.9, SaturatedFat 1.9, Cholesterol 179.6, Sodium 322.6, Carbohydrate 4.1, Fiber 0.1, Sugar 1.3, Protein 6.8
SCRAMBLED EGGS WITH CAVIAR
Provided by Bryan Miller And Pierre Franey
Categories breakfast, easy, quick, main course
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a bowl, beat eggs and cream until well blended.
- In a saucepan over medium flame, melt one tablespoon of the butter. Add eggs, and cook over medium-low heat, stirring all around sides and bottom with a plastic spatula. When mixture is slightly thickened, add remaining butter and salt to taste. Do not overcook eggs or they will toughen. When eggs are firm but moist, remove from heat.
- Transfer eggs to individual warm ramekins. Top each with a tablespoon of caviar. Serve immediately.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 27 grams, Protein 16 grams, SaturatedFat 14 grams, Sodium 354 milligrams, Sugar 1 gram, TransFat 0 grams
QUAIL EGGS WITH CAVIAR
This classic pairing makes a decadent hors d'oeuvre.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 24
Number Of Ingredients 3
Steps:
- Place quail eggs in a small saucepan filled with water, and bring water to a boil. Boil 30 seconds, and turn off heat. Cover. For slightly soft eggs, let eggs stand in hot water 2 1/2 minutes; for firmer eggs, let eggs stand in hot water 2 minutes more.
- Prepare a bowl of cold water. Remove eggs from hot water; submerge in cold water. Let eggs stand 5 minutes. Remove from water, and remove shells.
- Heat oven to 400 degrees. Place bread on a baking sheet; toast until golden brown.
- Slice eggs lengthwise; cover loosely with plastic wrap. Spread 1 teaspoon caviar on each piece of toast, top with half an egg, and garnish with 1/4 teaspoon caviar. Serve.
SALMON CAVIAR STUFFED EGGS
A scrumptious recipe from our local newspaper. Don't overcook the eggs: Yolks with some "give" make a much lighter stuffing
Provided by NannyMarvel
Categories Brunch
Time 17m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Carefully scoop the yolks out of the cooked eggs and place in a bowl; lightly mash with a fork. Add the salmon, capers, 1 tablespoon of the chives, the lemon zest and salt and pepper, stirring with a fork. Carefully fold in the caviar.
- Mix the sour cream and mayonnaise together; add to the yolk mixture and stir gently to bind ingredients. Fill the egg whites with the yolk mixture so it mounds attractively. Sprinkle lightly with the remaining tablespoon of chives. Arrange the eggs in a spoke fashion on a serving plate.
Nutrition Facts : Calories 116, Fat 8.3, SaturatedFat 2.5, Cholesterol 226.7, Sodium 193.1, Carbohydrate 2.1, Fiber 0.1, Sugar 0.9, Protein 7.9
More about "stuffed eggs with caviar food"
CAVIAR-TOPPED DEVILED EGGS RECIPE - EVAN BABB | FOOD
From foodandwine.com
Servings 6Total Time 45 minsCategory Snacks
- Bring 2 quarts water to a boil in a medium saucepan. Carefully add eggs to boiling water; boil 12 minutes. Remove eggs, and place in ice water to cool completely, about 15 minutes. Once completely cool, peel the eggs, and rinse under cold running water. Pat eggs dry.
- Slice eggs in half lengthwise, and remove yolks. Using a plastic dough scraper, push the yolks through a fine wire-mesh strainer into a small bowl. Using a fork, stir in mayonnaise, olive liquid, and Dijon mustard until smooth. Place mixture in a piping bag, and pipe evenly into egg white halves. Garnish each with a small dollop of caviar and if desired, sliced olives.
CREAMY SCRAMBLED EGGS WITH CAVIAR RECIPE - SERIOUS EATS
From seriouseats.com
DEVILLED EGGS WITH CAVIAR - LITTLE SUGAR SNAPS
From littlesugarsnaps.com
10 BEST CAVIAR APPETIZERS RECIPES | YUMMLY
From yummly.com
CAVIAR STUFFED EGGS RECIPE | FOOD NETWORK
From foodnetwork.com
Author Wayne Harley BrachmanDifficulty Easy
HOW TO MAKE CAVIAR-STUFFED EGGS - BEST RECIPE | CHARLESTON …
From charlestonmag.com
Estimated Reading Time 1 min
EGGS STUFFED WITH SMOKED SALMON AND CAVIAR RECIPE - BON APPéTIT
From bonappetit.com
CAVIAR GARNISHED POACHED EGGS | METRO
From metro.ca
EGG AND CAVIAR SPREAD | RICARDO
From ricardocuisine.com
STUFFED EGGS WITH CAVIAR (OEUFS FARCIS AU CAVIAR) RECIPE | EAT YOUR …
From eatyourbooks.com
CAVIAR-TOPPED SCRAMBLED EGGS IN EGGSHELLS - MARTHA STEWART
From marthastewart.com
CAVIAR RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
STUFFED EGGS WITH CAVIAR RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
STUFFED EGGS WITH CAVIAR - BIGOVEN.COM
From bigoven.com
SOFT SCRAMBLED EGGS WITH CAVIAR - BREAKFAST/BRUNCH - NEW YORK …
RECIPES/STUFFED-EGGS-WITH-CAVIAR-12706.JSON AT MASTER - GITHUB.COM
From github.com
STUFFED EGGS - WITH CAVIAR RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RECIPE: EGGS STUFFED WITH CAVIAR – DAILY PRESS
From dailypress.com
RECIPE: EGGS STUFFED WITH CAVIAR – CHICAGO TRIBUNE
From chicagotribune.com
40 MUST-MAKE STUFFED EGGS | MYRECIPES
From myrecipes.com
SOFT-SCRAMBLED EGGS WITH CAVIAR AND TOASTED CHALLAH RECIPE
From foodandwine.com
STUFFED EGGS CAVIAR ASPARAGUS STOCK PHOTO (EDIT NOW) 1085852570
From shutterstock.com
STUFFED EGG SHELLS WITH CAVIAR RECIPE | EAT SMARTER USA
From eatsmarter.com
CAVIAR STUFFED EGGS : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
RECIPE: EGGS STUFFED WITH CAVIAR - LOS ANGELES TIMES
From latimes.com
BEST DEVILED EGGS WITH CAVIAR RECIPES | FOOD NETWORK …
From foodnetwork.ca
EGGS WITH CAVIAR : RECIPES : COOKING CHANNEL RECIPE
From cookingchanneltv.com
TOMATOES STUFFED WITH EGGPLANT CAVIAR | RICARDO
From ricardocuisine.com
HOT SAUCE CAVIAR IS THE WEIRDEST THING YOU CAN PUT ON EGGS
From myrecipes.com
STUFFED EGGS TOPPED WITH CAVIAR POSTER BY ANIKO TAKACS
From pixels.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love