Caviar Deviled Eggs with Crème Fraîche and Crispy Potato Chips
By Lucas Morgan
Prep
30 min
Cook
10 min
Total
40 min
Servings
24
Forty minutes are required to make caviar deviled eggs․ Cooked eggs are filled with a mixture of crème fraîche and a little smoked paprika․ Other toppings include a little caviar and crème fraîche and a potato chip cut into waffle shapes․ The potato chip and other toppings are added to the eggs in a specific order to make the potato chip topping visible and provide varied textures with each bite․
The dip filling is made with reserved egg yolks and crème fraîche‚ heavy cream‚ smoked paprika‚ Himalayan salt‚ and freshly ground black pepper․ A hand mixer can be used to prepare the filling for piping into shells made from egg whites․ Caviar and chopped chives are toppings for the dip․ Waffle-cut potato chips can be used decoratively around the shells rather than crushed to resemble potato chips typically served with caviar․
Cook yolks to your taste‚ 8 minutes yields very soft‚ gooey yolks․ Cook the eggs another minute or two for firmer yolks․ Egg whites should be fully cooked and free of greenish coloring around the yolks․ This is the main disadvantage of boiling eggs‚ the flavor and other color changes in the yolks are unpleasant․ Eggs cooled in ice water for 5 minutes are easy to peel and separate․
Serve eggs as an appetizer at a holiday brunch or on a party tray with the dry champagne suggested in the recipe․ Assemble the caviar‚ crème fraîche‚ chip‚ and chives immediately before serving to help the potato chip remain upright․
Why you'll love this recipe
- Fits a 40-minute time limit as the egg-cooking steps‚ which require eight to ten minutes for boiling and five minutes for cooling in ice water‚ are completed before other steps․
- Uses a freezer bag instead of a piping bag if piping bags are not available․ This helps add filling in portions without buying a piping bag․
- Makes 24 appetizers with a dozen eggs․ Serving sizes are right for serving as an appetizer and don't need to be made in more than one batch․
- Uses four toppings (caviar‚ crème fraîche‚ chips‚ and chives) to make it easier to prepare the salad for impromptu dinner guests․
- Provides visual appeal to yolk mixture with vertically cut waffle potato chip garnish․
- Allows you to manage the doneness of the yolk: eight minutes for soft-yolked eggs and one or two more minutes for a less soft yolk․
Ingredients
- •12 hard-boiled eggs (halved)
- •12 reserved egg yolks
- •2 tbsp crème fraîche (for filling)
- •3 tbsp heavy cream (add a little more if the filling seems too thick)
- •⅛ tsp smoked paprika
- •½ tsp Himalayan salt
- •¼ tsp fresh ground pepper
- •1 tbsp caviar (1 to 2 tbsp)
- •1 tbsp chives (1 to 2 tbsp, finely chopped)
- •24 waffle-cut potato chips
- •1 tbsp crème fraîche (1 to 2 tbsp, for topping)
Instructions
- 1
Bring a pot of water to a soft boil, about 170°F.
- 2
Gently add the eggs to the water using a slotted spoon.
- 3
Boil the eggs for 8 to 10 minutes.
- 4
Remove the eggs and place them in an ice bath for 5 minutes.
- 5
Peel the eggs.
- 6
Slice the hard-boiled eggs in half and add the yolks to a bowl.
- 7
Set the egg whites aside for filling later.
- 8
Add the crème fraîche, heavy cream, salt, pepper, and smoked paprika to the yolks.
- 9
Mix with a hand mixer until the filling is smooth and creamy.
- 10
Add the filling to a piping bag fitted with a large tip, or use a freezer bag with one corner cut off to an opening about the diameter of a pencil.
- 11
Pipe the filling into the halved egg whites.
- 12
Add about 1/2 teaspoon of caviar to the top of each egg.
- 13
Add the topping crème fraîche to a small piping bag fitted with a small round tip, or use a small sandwich bag with a very small corner cut off.
- 14
Pipe a small dot of crème fraîche onto the top of each egg.
- 15
Place one potato chip vertically into each deviled egg.
- 16
Sprinkle the deviled eggs with finely chopped chives.
FAQ
Nutrition (per serving)
Calories
57
Protein
3g
Fat
4g
Carbs
1g
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
