Deviled Eggs with Caviar and Potato Chips

Name: Deviled Eggs with Caviar and Potato Chips
Yield: 24 halves
Ingredients: 12 hard-boiled eggs; 6 tablespoons mayo; 6 tablespoons Creme Fraiche; 2 tablespoons Dijon mustard; 1 teaspoon freshly squeezed lemon juice, plus more to taste; 2 tablespoons minced chives, plus extra for garnish; 2 tablespoons finely chopped shallot; 1 tablespoon finely chopped parsley; 1 tablespoon capers, finely chopped; kosher salt

User Reviews

4.3

9 reviews

Good

Servings
24 halves

Deviled Eggs with Caviar and Potato Chips

Orion Moreno

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

12 hard-boiled eggs
6 tablespoons mayo
6 tablespoons Creme Fraiche
2 tablespoons Dijon mustard
1 teaspoon freshly squeezed lemon juice, plus more to taste
2 tablespoons minced chives, plus extra for garnish
2 tablespoons finely chopped shallot
1 tablespoon finely chopped parsley
1 tablespoon capers, finely chopped
kosher salt

Caviar, for topping

Kettle Brand Wood Smoked Sea Salt Chips, for topping

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Instructions

Cut each hard-boiled egg in half, and place the yolks in a medium bowl. Set the egg whites on a serving plate, cut side up.
Add mayo, crème fraîche, mustard and lemon juice to the egg yolks, and using a fork, mash and mix to combine. Add chives, shallots, parsley and capers, mixing until smooth. Season to taste with salt and additional lemon juice if needed.
Transfer yolk mixture to a small zip top bag. Seal the bag, then cut off one of the bottom tips. Pipe the yolk mixture into the wells of each egg white. Insert a piece of Wood Smoked Sea Salt chip into each egg, then top with caviar and a sprinkling of chopped chives. Enjoy immediately!