Devilled Eggs with Ossetra Caviar, Salmon Roe and Smoked Pike Roe

Take the classic eggs mayonnaise recipe to new heights in this lovely and elegant starter. The creaminess of the eggs paired with the finesse of the caviar and the delicate texture of the salmon and pike roe deliver a dish that promises to delight both the eyes and the taste buds.

Preparation time: 30 minutes • Cooking time: 9 minutes

Ingredients for 12 portions:

• 6 extra-fresh eggs
• 4 tsp smoked pike roe
• 4 tsp salmon roe
• 4 tsp Imperial Ossetra caviar®
• Salt, pepper
• 1 egg yolk
• 15 cl to 20 cl of neutral oil (rapeseed or grapeseed)
• 1 tsp mustard
• 1 pinch of salt
• 1 pinch of pepper

Method

1. Boil the whole eggs in boiling water for 9 minutes.
2. Once cooked, plunge them into cold water and remove the shells.
3. Prepare the mayonnaise: in a bowl, whisk together the egg yolk and the mustard, add a pinch of salt and 2 tbsp of oil, whisk until smooth, then while continuing to whisk, gradually add the remaining oil, taking the time to emulsify the mixture between each addition of oil. When the mayonnaise is thick and velvety, adjust the seasoning if needed.
4. Cut the eggs in half, fill them with mayonnaise and top with caviar, salmon roe and smoked pike roe
5. Serve immediately.

Photographs : Aimery Chemin • Food styling : Coralie Ferreira