Trứng cá muối
Caviar sẽ nâng cao chất lượng của nó. Nó có thể ăn kèm với cá hồi, bánh kếp, trứng và nhiều món khác!
Caviar-Topped Deviled Eggs
Whether you're hosting a wedding, a New Year's Eve party, an awards show event, or just one hell of an elegant Tuesday, these fancy deviled eggs with caviar are an easy and special hors d'oeuvre idea. A simply excellent caviar recipe that is accentuated by the addition of the olive and will make you eat this starter without realizing it.
2 quarts water
6 farm-fresh pasture-raised eggs
2 tablespoons mayonnaise
4 pimiento-stuffed green olives, thinly sliced (optional)
1 tablespoon liquid from jarred pimiento-stuffed green olives
2 teaspoons Dijon mustard
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.