Sunday, November 2, 2014

Caviar Deviled Eggs - 52 Appetizers Recipes

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This is a continuation of my 2014 KANSAS CITY ROYALS (Champions of the American League) Watch Party for the World Series.

Sadly, as you can tell from the expression of our youngest guest (My Grand Nephew Remy), you can tell that the night did not end as most of America wanted.

Speaking as a lifetime Cubs fan and a transplanted Kansas Citian (City-ite???)... I look forward to the day I can replace this broken-hearted look with one of pure joy.

One day soon, all us Cubs slash Royals fans will have that look of pure joy that only the Fall Classic can bring.

But until then, let's talk food for the watch party...

This plate was my effort at symbolism...

Caviar 'cause we are of course... THE ROYALS!

But always in the background is our "Cowtown" Roots.  So a nice big piece of Smoked Brisket to show that despite the Royals moniker, we are still KANSAS CITY PROUD!

The recipe has a couple of changes from a more traditional recipe.  The Caviar accent of course will add a salty taste to the egg.  So I decided to add a little honey to the mix for that Sweet and Salty flavor.

Sweet - Salty - Royal Presentation and DELICIOUS!

OK... Here's what I did...


  • 1 Dozen Large Eggs
  • 1/4 Cup Mayonnaise
  • 2 TBS Yellow Mustard
  • 1 tsp Chopped Garlic Chives
  • 1 tsp Sea Salt
  • 2 tsp Fresh Ground Black pepper
  • 1 TBS Honey
  • Dash of Heavy Cream (can use 1/2&1/2, Whole milk or skim but the combination of salty Caviar and Sweet Cream is to die for)
  • 1/4 tsp Red Caviar for Garnish
  • Fresh Chive Sprigs for Garnish
Cooking Directions
  1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
  2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
  3. Once all eggs are peeled, slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
  4. In that small bowl, Add the Mayo, Chopped Chives, Honey, Mustard, Salt and Pepper to the Egg Yolks and mix until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Sweet Cream liquid if the mixture needs to be smoother.
  5. Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
  6. Fill the hollow of each egg . Garnish with the Red Caviar and top with a sprigs of Chives. This helps keep the plastic wrap covering from pressing into the star pattern look of the yolk mix. Store loosely covered with cling wrap.
  7. Serve chilled and ENJOY!


So,  I am pleased to list this as one of my Growing list of  "52 Appetizers Recipes"!!!

From Dips and Salsas to everyone's favorite, Deviled Eggs; Appetizers will set the mood for something special. And make enough different ones and you have a Tapas Meal!

Links include Dips (Take a Look at the WORLD's BEST Guacamole recipe (and world's easiest to make), Salsas, Grilled Bites, Watermelon Art, and of course something with a spectacular presentation and taste... Take a look, something to match any occasion...


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