Stuffed eggs with caviar

Step-by-step recipe

Step 1:

Prepare the eggs: Carefully cut 3 hard-boiled eggs in half lengthwise. Carefully remove the yolk and place it in a bowl, and carefully place the whites on a cutting board.

Step 2:

Prepare the filling: Mash the yolks with a fork until smooth. Add mayonnaise, salt, and pepper to taste. If using, finely grate the garlic and add it to the mixture. Mix all ingredients thoroughly.

Step 3:

Fill the egg whites: Transfer the filling to a pastry bag with a tip or simply to a plastic bag with the corner snipped off. Carefully fill each egg white half with the filling. You can also use a spoon.

Step 4:

Add Greenery: Garnish each deviled egg with a small sprig of fresh herbs to complete the presentation.

Step 5:

Decorate the appetizer: Using a spoon, carefully place a small mound of caviar on top of each stuffed half.

Cooking tips:

To easily peel eggs after boiling, immediately after cooking, place them in cold water for a few minutes.

To ensure the yolks are as tender as possible, use fresh eggs and do not overcook them.

Don't add too much mayonnaise to the filling, otherwise it will become runny and leak out of the whites.

Use high-quality caviar, such as pollock caviar, to ensure the dish is tasty and doesn't look cheap.

If you don't have a pastry bag, just use a regular plastic bag - it's very convenient and creates a beautiful design.

Serve the deviled eggs with caviar chilled for even more flavor.

For a more complex filling, you can add a little grated cheese or finely chopped onion.

This appetizer can be prepared in advance, but the caviar and herbs should be added just before serving to preserve the freshness and appearance.