Deviled Eggs a la Zabar’s

By SmedleyBooBoo

Ingredients

• 12 Large Eggs
• 1 Tablespoon Salt
• 1 ¼ teaspoon Salt
• 3 Medium Shallots – Finely Minced
• 2 Tablespoons Sweet Butter
• ½ Cup Sour Cream
• 1/3 Cup Hellmans Mayonnaise
• 1/8 Teaspoon Cayenne Pepper or Sweet Paprika
• ¼ Cups Chives – Finely Chopped
• The Zest of 3 Lemon – Finely Grated
• 2 oz Red Salmon Caviar
• 2 oz Hackleback Caviar

Preparation

Step 1

I leave my eggs in the carton – and the day before I am going to hard boil them I turn the carton on its side. First, make sure the carton is closed securely and second, be careful because eggs are more likely to crack on their side. (It has to do with Mother Nature protecting the eggs – the shells are harder vertically to protect them when they are laid).

1. Place the eggs in a sauce pan and cover with cold water and add one tablespoon of salt. Bring water to a full boil – turn heat down and boil for one minute. Turn off heat and allow eggs to stay in pan for 15 minutes. Rinse eggs in cold water for 5 minutes. Peel the eggs under cold running water.

2. Cut eggs in half lengthwise. Put yolks in a bowl. Put whites on a plate and place in the refrigerator for one hour.

3. Sauté the minced shallots in butter until tender – about 3 minutes. Set aside to cool.

4. Mash yolks with a fork – add sour cream, mayonnaise, 1 ¼ teaspoon salt and the cayenne pepper (or sweet paprika it you don’t want the spice of the cayenne). Whisk until well blended – add sautéed shallots.

5. Fill the whites with yolk mixture – fill with enough to make a mound. Sprinkle each with the chopped chives and lemon zest.

6. When ready to serve spoon caviar unto center of the filling mound.