Stuffed Eggs with Caviar Recipe

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Type: Stuffed Eggs with Caviar Free Cooking Recipe – Fish And Seafoods

This is a good one!

Ingredients / Directions
12 quail eggs or 6 large eggs
5 tbsp mayonnaise
1 tbsp minced shallot
2 teaspoon minced fresh tarragon leaves
1.75 ounces caviar In a saucepan combine eggs with enough cold water to cover by 1 inch and bring water just to a boil. Remove pan from heat and let eggs stand
covered
7 minutes if using quail eggs or 17 minutes if using large eggs. Drain hot water from pan and run cold water over eggs
cracking shells against side of pan. Peel eggs.
Cut a paper-thin slice off both ends of eggs to enable them to stand upright. If using quail eggs
cut one third off narrow end of each
discarding tops; if using large eggs
halve crosswise. Carefully remove yolks from whites and in a bowl mash yolks with a fork. If using quail eggs
stir in smaller measures of mayonnaise
shallot
and tarragon with salt and pepper to taste. If using large eggs
stir in larger measures of same ingredients with salt and pepper to taste. Spoon yolk mixture into whites and smooth tops. Chill stuffed eggs
covered with plastic wrap
at least 30 minutes and up to 4 hour(s).
Just before serving top eggs with caviar.

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