Oeufs Mimosa

(Devilled Eggs with black caviar)

INGREDIENTS

Fresh eggs, at least one per guest Mayonnaise

Salt and pepper

Black caviar

Fresh chives or dill, finely chopped

Pour enough water in a saucepan to cover the eggs and bring to a boil. Carefully drop the eggs into the boiling water and cook for ten minutes. Remove immediately and place in a bowl of iced water to halt the cooking process. Once the eggs have cooled, shell and cut into half. Remove the yolks; set the whites aside in the refrigerator, covered with waxed paper. In a separate bowl, mash the egg yolks with mayonnaise and season to taste. If you have a piping bag, place the yolk mixture into it and pipe into the reserved egg whites. Top with a half-teaspoon of caviar and the finely chopped chives or dill. Refrigerate up to 30 minutes before serving or serve immediately.