Devilled eggs are always delectable, but you can really dress them up for a fancy dinner or indulgent snack with a few simple but luxurious tweaks. Caviar is a bit of a pricey garnish, but 1 oz. will serve 6-8 people, so a little goes a long way, and your guests will love you. I believe any dinner shared with friends is a special occasion, so make an excuse for yours to bring over some bottles of bubbly and relax.
Serves 6-8 as an appetizer
¼ white vinegar
⅓ cup crème fraiche Saucy Note: The crème fraiche is what really sets these eggs apart from the classic variety. Crème fraiche is much lighter and more sour tasting than mayo, so the brininess of the caviar really shines.
1 tbsp. mayonnaise
½ teaspoon salt
2 tbsp. Dijon mustard
1 oz. caviar
Place eggs in a saucepan large enough to comfortably hold all the eggs in a single layer. Fill the pot with enough water to cover the eggs by 1 inch. Add the white vinegar and bring to a boil over high heat. When the water boils, turn off the heat and start a timer for 15 minutes. Prepare an ice bath. After 15 minutes, immediately shock the eggs in the ice water. Let them sit for at least 5 minutes before peeling.
Peel the eggs, being as careful as possible to keep the whites intact. Slice each egg in half and gently remove the cooked yolk to a separate bowl. Arrange the whites on a serving platter.
Combine crème fraiche, mustard, salt, and mayo. Mix until thoroughly combined and smooth, adding extra sauces as necessary if the yolks are too predominant. Make sure there are no lumps, since they make piping the filling into the whites very difficult.
Transfer the yolk mixture to a pastry bag fitted with a small decorative tip, or cut a small hole in the corner of a resealable plastic bag. Gently squeeze about a tablespoon of filling into each white, so that the mixture mounds out of the top and fills to the edges of the hollow. Garnish the eggs with a small dollop of caviar, or use a caviar serving set to allow people to garnish their own eggs.