Caviar Eggs

A halved hard-boiled egg, de-yolked and filled with caviar, complements our Starlight Royale drink nicely.

  • Yield: Makes 12

Source: Martha Stewart Weddings, Winter 2010

Ingredients

  • 6 large eggs
  • 3 1/2 ounces salmon roe

Directions

  1. Place eggs in a medium pan; cover with water. Bring to a boil. Remove from heat; cover, and let stand 12 minutes. Remove eggs from warm water; place under cold running water to cool. Refrigerate up to 3 days.

  2. Peel eggs; cut in half lengthwise. Remove yolks; fill with roe (about 1 1/2 teaspoons each). Serve immediately, or refrigerate until ready to serve, up to 3 hours.

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