Equipment
Ingredients
Main
- 4 eggs
- 30 ml crème fraîche
- 15 g dijon mustard
- 5 g chives, finely sliced
- 1 g salt, to taste
- 1 g black pepper, freshly ground, to taste
- ½ g cayenne pepper, to taste
- 30 ml osetra caviar
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 118 kcal
- Protein
- 9 g
- Carbohydrates
- 1 g
- Fat
- 9 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 327 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 230 mg
- Potassium
- 105 mg
- Calcium
- 59 mg
- Iron
- 1.9 mg
- Magnesium
- 32 mg
- Phosphorus
- 136 mg
- Zinc
- 0.8 mg
- Vitamin A
- 128 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 1.2 mcg
- Vitamin E
- 0.7 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 1.9 mcg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.28 mg
- Niacin
- 0.1 mg
- Folate
- 29 mcg
- Water
- 46 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place eggs in a small saucepan and cover with water. Bring to a gentle simmer at approximately 95°C (203°F) and cook for 9 minutes.
Drain the water and peel the eggs while they remain warm. Slice each egg in half lengthwise.
Carefully remove the yolks and place them in a bowl. Arrange the white halves on a serving plate.
Mash the warm yolks with a fork until the texture is completely smooth.
Stir in the crème fraîche, mustard, and 3g of sliced chives. Season with salt, black pepper, and cayenne.
Transfer the yolk mixture to a pastry bag fitted with a small round tip. Pipe the filling into the cavities of the egg whites.
Place a small spoonful of caviar on top of each egg. Garnish with the remaining chive pieces and serve.
Chef's Notes
- For perfectly cooked hard-boiled eggs that peel easily, use eggs that are a few days old rather than fresh. The gentle simmer at 95°C (203°F) is key to avoiding overcooking and achieving a tender yolk.
- Mash the yolks while they are still warm; they will be much easier to incorporate into a smooth, creamy filling.
- A pastry bag allows for a more elegant and consistent presentation, but a small spoon can also be used to fill the egg white halves.
- Taste and adjust seasoning of the yolk mixture before piping. The saltiness of the caviar will complement the filling, so don't over-salt initially.
- Serve deviled eggs chilled or at room temperature. They are best enjoyed the day they are made, as the texture of the filling can change over time.
Storage
Refrigerator: 2 days — Store in an airtight container; add caviar just before serving.
Troubleshooting
Yolk filling is lumpy
Cause: Yolks were cold when mashed.
Fix: Press the yolk mixture through a fine-mesh sieve with a spatula.
Prevention: Peel and mash the eggs immediately after boiling while they are still warm.
Cultural Context
Deviled eggs are a classic appetizer with roots tracing back to ancient Rome. The modern iteration, however, gained popularity in the United States in the 20th century. This French-inspired version elevates the humble deviled egg with luxurious ingredients like crème fraîche and osetra caviar, transforming it into a sophisticated hors d'oeuvre.
