As hors d’oeuvres for our “Swedish-inpspired” non-traditional Thanksgiving, I made deviled eggs with caviar. Recently, deviled eggs seem to have made a comeback as a trendy bar food around New York. One of our favorite Brooklyn bars called Henry Public has deviled eggs on its menu, which we love to order when we enjoy a late-afternoon cocktail at the bar. Deviled eggs make good hors d’oeuvres because they are easy to make, an appropriate size for finger-food, and look pretty. I decided my “Swedish”-inspired deviled eggs would be topped with caviar (2 types) and chives.
The best egg boiling instruction I received came from an episode of Ina Garten’s cooking show. She instructs that you put the eggs in the pot from the start — add cold water just enough to cover the eggs, and bring to a boil. Once the water comes to a boil, take the pot off the heat and leave the eggs in the hot water for 15 minutes. This method of egg boiling keeps the egg yolks from turning a gray color around the edges. I boiled the eggs the night before, so that they were ready to peel when I got home from work.
Peel the eggs carefully, and cut the eggs in half vertically (long-side). Gently take out the egg yolks and put them in a bowl. Finely mince half a small red onion and some chives, and add them to the yolks. Add a table spoon of Dijon mustard, and about a tablespoon of good olive oil, until the consistency of the yolk mixture is creamy. Season with salt. It’s imprtant to taste and adjust the seasoning/flavor as you see fit.
Spoon the yolk mixture into the egg whites.
Top with caviar and sprinkle some chopped chives. Serve on a platter. Enjoy!