Deeply Rooted Deviled Eggs
- Prep Time 20 MIN
- Cook Time 9 MIN
- Serves 6
Ingredients
- 12 large eggs
- 1/4 cup organic whole milk sour cream
- 2-4 Tablespoons of good quality mayonnaise
- 1 teaspoon of dijon mustard
- 3/4 teaspoon of kosher salt
- Pinch of black pepper
- 8 teaspoons (4 ounces) red caviar (red salmon roe)
- Fresh dill for garnish
Directions
Fill a large boil with ice and cold water, and enough room to hold a dozen eggs. Boil 4 cups of water in a medium-large saucepan. Once the water comes to a rolling boil, place eggs carefully in the water and lower heat to a simmer. Set timer for 9 minutes. After 9 minutes, turn off the heat and place the eggs in the large bowl with ice and cold water. Allow the eggs to cool completely, about 30-45 mins.
Peel the eggs, and slice each egg in half vertically. Remove the yolks from the eggs and place them in a food processor bowl, along with the sour cream, 2 Tablespoons of mayonnaise, dijon, salt, and black pepper, mix until smooth. If the mixture is too thick, add additional mayonnaise and mix until desired consistency. Spoon the mixture into a piping or zip top bag, and pipe into the egg whites, topping each egg half with about 1 teaspoon of caviar. Arrange the deviled eggs on a platter and garnish with the dill.
