Deviled Eggs Recipe

Preparation

1. 1

   Prepare the Eggs

   Place the organic eggs in a pot and cover with cold water. Bring to a boil over medium heat. Once boiling, cover the pot, remove from heat, and let sit for 12 minutes. Afterward, transfer the eggs to an ice bath to cool for 5 minutes.

2. 2

   Make the Gribiche Filling

   Peel the cooled eggs and cut them in half lengthwise. Remove the yolks and place them in a mixing bowl. Mash the yolks with mayonnaise, Dijon mustard, white wine vinegar, salt, black pepper, and chopped dill until smooth and creamy.

3. 3

   Assemble the Deviled Eggs

   Spoon or pipe the yolk mixture back into the egg white halves. Top each egg with a slice of house cured Ora King salmon and a small dollop of sturgeon caviar.

4. 4

   Garnish and Serve

   Place a thin slice of cucumber on top of each deviled egg for garnish. Serve immediately or chill in the refrigerator until ready to serve.