Jacques Pepin’s Deviled Eggs with Trout Caviar | Recipe

“Deviled eggs are fun to make; they are festive, classic, new, fashionable and delicious. Everybody loves deviled eggs and I wanted to make them with Shorey. The most important lesson in this recipe is proper cooking of the hard cooked eggs. From pricking the round end of the eggshells to relieve pressure and help prevent the eggs from cracking to cooling the cooked eggs in ice to avoid the formation of a green tinge around the yolks and the smell of sulfur, these details are important.
 
These deviled eggs can be made a few hours ahead. The stuffing mixture is made in seconds in a food processor and combines egg yolks with cream cheese and a touch of mayonnaise and mustard. I garnish each of the eggs with 1/4 teaspoon of trout caviar, but salmon or sturgeon caviar could be used instead, or you could place a caper or an olive on top or a small piece of smoked salmon. Use your refrigerator and your ideas.”