Stuffed Eggs with Caviar Recipe

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Ingredients:

Serving

12 quail eggs or 6 large eggs
1 1/2 tsp or 5 tbsp mayonnaise
1 tsp or 1 tbsp minced shallot
2 tsp minced fresh tarragon leaves
about 1.75 oz caviar

Directions:

In a saucepan combine eggs with enough cold water to cover by 1 inch and bring water just to a boil. Remove pan from heat and let eggs stand, covered, 7 minutes if using quail eggs or 17 minutes if using large eggs. Drain hot water from pan and run cold water over eggs, cracking shells against side of pan. Peel eggs.
Cut a paper-thin slice off both ends of eggs to enable them to stand upright. If using quail eggs, cut one third off narrow end of each, discarding tops; if using large eggs, halve crosswise. Carefully remove yolks from whites and in a bowl mash yolks with a fork. If using quail eggs, stir in smaller measures of mayonnaise, shallot, and tarragon with salt and pepper to taste. If using large eggs, stir in larger measures of same ingredients with salt and pepper to taste. Spoon yolk mixture into whites and smooth tops. Chill stuffed eggs, covered with plastic wrap, at least 30 minutes and up to 4 hours.
Just before serving top eggs with caviar.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	65.13 Kcal (273 kJ)
Calories from fat	54.48 Kcal
		% Daily Value*
Total Fat	6.05g	9%
Cholesterol	102.69mg	34%
Sodium	111.38mg	5%
Potassium	26.32mg	1%
Total Carbs	0.41g	0%
Sugars	0.18g	1%
Dietary Fiber	0.03g	0%
Protein	2.31g	5%
Vitamin C	0.1mg	0%
Iron	0.9mg	5%
Calcium	19mg	2%

Amount Per 100 g
Calories	328.64 Kcal (1376 kJ)
Calories from fat	274.92 Kcal
		% Daily Value*
Total Fat	30.55g	9%
Cholesterol	518.15mg	34%
Sodium	562.02mg	5%
Potassium	132.79mg	1%
Total Carbs	2.09g	0%
Sugars	0.92g	1%
Dietary Fiber	0.16g	0%
Protein	11.65g	5%
Vitamin C	0.6mg	0%
Iron	4.5mg	5%
Calcium	96.1mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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