Follow these steps for perfect results
hard-boiled eggs
mayonnaise
good quality
sour cream
fresh lemon juice
black caviar
Hard-boil the eggs.
Cut thin slices off the ends of the eggs for stability.
Cut eggs in half crosswise.
Remove yolks and place in a bowl.
Mash yolks finely with mayonnaise, sour cream, lemon juice, salt, and pepper to taste.
Transfer the yolk mixture to a piping bag or use a spoon.
Mound the filling into the egg whites.
Top with caviar just before serving.
Expert advice for the best results
Make sure the eggs are fully cooled before cutting them in half.
For a smoother filling, use a food processor to mash the yolks.
Chill the stuffed eggs for at least 30 minutes before serving for better flavor.
Everything you need to know before you start
5 minutes
Can be made a day in advance.
Arrange on a platter and garnish with fresh dill or parsley.
Serve as an appetizer at a party or gathering.
Pair with champagne or sparkling wine.
The bubbles and acidity of Champagne cut through the richness of the eggs and caviar.
Discover the story behind this recipe
Deviled eggs are a classic appetizer in many Western cultures.
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