Rachael Ray: Jacques Pepin Deviled Eggs With Trout Caviar Recipe

Rachael Ray: Jacques Pepin’s Deviled Eggs With Trout Caviar

On November 2, Rachael Ray and her guest Jacques Pepin, celebrated National Deviled Egg Day. Naturally, they couldn’t just make old-fashioned deviled eggs! They kicked things up a notch with some extraordinary recipes like Rachael Ray’s Bloody Mary Tipsy Deviled Eggs. When it was Jacques’ turn, he shared the recipe for Deviled Eggs with Trout Caviar. Simply hearing the word caviar automatically makes you feel fancier, doesn’t it? This is one recipe for finger food that’s meant to make you feel like royalty, but you don’t have to spend a ton or work extra hard to make it happen. Sounds like the ultimate appetizer recipe, doesn’t it?

Go ahead and click next page to learn how you can make this recipe at home!

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Rachael Ray: Jacques Pepin Deviled Eggs With Trout Caviar Recipe Ingredients

Rachael Ray: Jacques Pepin Deviled Eggs With Trout Caviar Recipe

Jacques Pepin’s Deviled Eggs with Trout Caviar were the perfect way to celebrate National Deviled Egg Day during his visit with Rachael Ray! (28655296@N05 / Flickr)

  • 4 oz Philadelphia cream cheese – softened
  • 1 tsp Dijon-style mustard
  • 1/2 tsp freshly ground black pepper
  • about 1 oz trout caviar
  • 6 large eggs – organic, if possible
  • 2 tbsp mayonnaise
  • 1/8 tsp salt
  • 2 tbsp finely minced chives – divided

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Rachael Ray: Jacques Pepin Deviled Eggs With Trout Caviar Recipe Directions

  1. Bring 6 C water to a boil in a saucepan
  2. Prick the rounded end of the eggs with a pushpin, then lower them into the boiling water
  3. When the water begins to boil again, reduce the heat to allow the water to maintain a low boil
  4. Cook the eggs for a total of 10 minutes
  5. Pour out the water, then shake the pan to crack the eggs all over
  6. Immediately cover the eggs in the pan with cold water and ice, and let cool for 15 minutes
  7. When the eggs are cold, peel them under cool running water
  8. Cut a small sliver of the white off both ends of the eggs to allow the stuffed eggs to stand up straight, then cut the eggs crosswise into halves
  9. Carefully remove the yolks from the eggs and put them into food processor bowls with the egg white pieces, mayonnaise, cream cheese, salt and pepper, and 1 tbsp of the chives
  10. Process for a few seconds to combine
  11. Use a pastry bag to spoon the mixture into each egg white half
  12. Arrange the deviled eggs on a plate and top with 1/4 tsp trout caviar
  13. Add a dash of the remaining chives to each, then serve

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