Deviled Eggs with Creme Fraiche and Caviar
by camp4winecafe
A cool twist on a classic with Camp 4 caviar (Gold Pearl Trout Roe).
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INGREDIENTS
- 6 tablespoons Creme Fraiche
- 3 tablespoons Dijon mustard
- 3 tablespoons Fresh chives
- Sea Salt
- Freshly ground pepper
- Cayenne pepper
- 6 tablespoons Gold Pearl Trout Roe
INSTRUCTIONS
Place eggs in a small pan, and cover with water. Bring to a gentle simmer and cook 9 minutes. Drain, and peel while still warm. Slice in half lengthwise: remove yolks, reserving whites on a serving platter. Place still warm yolks in a small bowl and mash with a fork. Add creme fraiche and mustard and continue mashing until very smooth. Season to taste with salt, pepper and cayenne. Using a pastry bag with a small (1/4 inch) round tip, pipe the mixture into the cavity of each white, filling it completely and making a small walnut-sized mound above the white. Finish by spooning a little caviar on top and sprinkling with cayenne and chives.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (5g) | ||
| Recipe Makes: 24 Servings | ||
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| Calories: 7 | ||
| Calories from Fat: 6 (86%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.7g | 1 % | |
| Saturated Fat 0.4g | 2 % | |
| Monounsaturated Fat 0.2g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 1.6mg | 0 % | |
| Sodium 47.7mg | 2 % | |
| Potassium 8.3mg | 0 % | |
| Total Carbohydrate 0.2g | 0 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 0.1g | ||
| Protein 0.2g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 7
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