Deviled eggs with caviar

40 minutes, plus chilling time. Makes 24 deviled eggs

12 hard-boiled eggs, cooled, peeled and halved lengthwise 2 teaspoons English mustard

powder 1 pinch cayenne pepper 1 teaspoon kosher salt ¼ cup water 2 tablespoons lemon juice ¼ cup plus 2 tablespoons canola oil Caviar, for garnish Fresh chives, for garnish

1. Remove the egg yolks from the whites and set them aside. Carefully rinse any remaining yolk from the white, then set the whites on a plate lined with paper towels to dry. Loosely cover the whites with plastic wrap to prevent them from drying out, and place them in the refrigerator.

2. In a small blender or food processor, combine the yolks, mustard, cayenne pepper, salt, water and lemon juice. Blend until smooth, then slowly drizzle in the oil until it has been thoroughly incorporated and is homogenous. For added refinement, the yolk purée can be passed through a small finemeshed strainer (chinois). Chill the yolk purée in the refrigerator, then transfer it to a disposable plastic piping bag.

3. Uncover the egg whites and blot dry any remaining liquid inside the area where the yolk was. Twist the piping bag to concentrate the yolk mixture toward the tip. Snip the tip of the piping bag so that the opening is a hole about threeeighths inch in diameter. Place the open tip about one-eighth inch from the bottom of the cavity in the white. Slowly squeeze out the yolk mixture and gradually raise the tip until the yolk mixture comes up to the flat surface of the egg. Do not mound the yolk above the flat surface.

4. Form a quenelle of caviar and place it lengthwise across the top of the egg. Use a pair of scissors to snip 1-inch “spears” from the tips of the chives. Arrange the chive tips so they lean against the quenelle of caviar, and serve immediately.