12 large eggs
2 tbsp white vinegar
1 cup mayonnaise
1 tbsp Dijon mustard
¼ tsp kosher salt
¼ tsp freshly ground black pepper
1 small container inexpensive black caviar (as garnish)
NOTE: Steps 1-5 can be done up to two days in advance and boiled eggs refrigerated.
1 Hard-boil eggs in pot filled with water and vinegar. 2 Drain water; let eggs cool. Remove shells. 3 Halve each egg lengthwise; remove yolks and place in food processor. Arrange whites on a serving platter. 4 Blend yolks with mayonnaise, mustard, salt and pepper until smooth. 5 Scoop yolk mixture into resealable plastic bag. 6 Use scissors to snip off bottom corner of bag; use as pastry bag to pipe yolk mixture into egg whites. 7 Sprinkle each egg with caviar and serve. Serves 12 (24 pieces).
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