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January 04, 2009

Simple Deviled Eggs

Message to Chef Helena: = I attended the SCCG Event in November and loved your deviled eggs. Would you consider sharing the topping that you put on the egg halves. They were delicious and should be easy to prepare, since you don't have to stuff the eggs. Thank you so much. Mary V.

Hi Mary, Thank you for your compliments. Yes, the eggs are very easy to prepare. See description below. Red or black caviar can be bought at Ikea in Emmeryville where they sell food items after passing the cash register. There is also a company in San Francisco called Tsar Nicoulai that offer a wide variety of good quality caviar.


Simple Deviled Eggs:

5 servings with 2 pieces per person

5 Egg
3 Tbsp Mayonnaise
1 Tbsp Caviar
1 Tbsp Fresh Dill

1. Put the egg in a pot and cover with cold water.
2. Bring to a boil, cover with a lid and set a side for 20 minutes.
3. Cool eggs completely in cold water or in an ice bath.
4. Peel of egg shell and rinse off any remaining pieces of shell.
5. Split each egg long ways with a chefs knife. Rinse knife inbetween each cut (the yolk sticks to the blade and will otherwise prevent next cut to be smooth.)
6. Place egg halfs on a platter and pipe or spoon out the mayonnaise on top of each egg yolk.
7. Use two teaspoons to put a little caviar on top of the mayonnaise, one to spoon with and the other one to push with (the caviar likes to stick to the spoon...) Try to avoid liquid from the jar to come on the spoon, because it will discolor the mayonnaise.
8. Decorate with dill.

Enjoy for hors d'oeuvre or as one dish on your smorgasbord.


  1. Thank you for the recipe. I will make these for a party in two weeks and appreciate your speedy response to my request. I'll let you know how they turn out. Mary

  2. After much searching have found the perfect recipe, that I will make and bring to a Swedish Potluck supper in May. Thank you.