Fresh eggs, garden-grown saffron and silky crème fraîche make these deviled eggs a lovely appetizer for a dinner party or special occasion. A touch of Dijon balances the creamy filling, while caviar adds a delicate, briny finish.
Makes: 6 deviled egg halves
Ingredients
- 3 large eggs
- About 4 tablespoons crème fraîche
- 1 teaspoon Dijon mustard
- About 10 saffron threads, plus a few extra for garnish if desired
- 1–2 teaspoons warm water, for steeping the saffron
- Salt, to taste
- Kaluga caviar, or your preferred caviar, for topping
- Optional: finely snipped fresh chives or tiny lemon balm leaves
Instructions
- Cook the eggs. Place the eggs in a saucepan and cover with cold water. Bring to a boil, cover and remove from the heat. Let stand for 10–12 minutes, then transfer to an ice bath until cool.
- Infuse the saffron. Place the saffron threads in a small bowl with 1–2 teaspoons warm water. Steep for about 10 minutes, then let cool. This creates the little saffron “tea” used to flavor the filling.
- Prepare the filling. Peel the eggs, slice them lengthwise and transfer the yolks to a bowl. Mash until smooth, then blend in the Dijon and crème fraîche. Start with 3 tablespoons crème fraîche, adding the remaining tablespoon as needed.
- Add the saffron. Stir in the saffron threads and their infusion a little at a time, keeping the filling thick enough to pipe. Taste before adding salt, since the caviar will bring its own saltiness.
- Fill and finish. Pipe or spoon the filling into the egg whites. If it feels soft, chill briefly before piping. Just before serving, top each egg with a small spoonful of caviar and, if desired, a saffron thread or fresh herb garnish.
Recipe Notes
For an optional hint of brightness, add a few drops of lemon juice to taste. Keep the eggs refrigerated until serving, and add the caviar at the last moment.
