If my gramma was alive she’d roll her eyes at this recipe.  Her deviled eggs are by far still my favorite.  But how many times can a person eat the same deviled egg over and over again?  I had some leftover caviar….who even says things like that?….and I had to use it quickly.

Friends were coming for dinner and I had all the right things to make these and, frankly, I’m no caviar expert.  I come from a pretty humble lifestyle.  To say the least.  Anyway, the recipes for caviar on the internet seem to be varitions of the usual suspects….eggs, onion, capers, smoked salmon, potatoes in various forms, and either sour cream or creme fraiche.  Sometimes there’s dill.  Sometimes there isn’t.

It’s rather boring, actually, considering it’s such a boojie product.  But I’m currently investigating the best ways to eat this stuff and this particular recipe was a favorite so I’m sharing it.

Smoked Salmon Deviled Eggs With Caviar

6 hard boiled eggs peeled, halved, and yolks removed
2 slices smoked salmon
12 capers (optional)
Fresh dill
Black lumpfish caviar **See Note
1 heaping tablespoon mayonnaise
1 tablespoon sour cream

Mash the egg yolks with the mayonnaise, sour cream, and chopped fresh dill to taste.  Mince the smoked salmon and add to the yolk mixture.  Garnish with a caper and the caviar.  Voila!

**Note**  Use a wooden utensil to handle the caviar.  Metal utensils taint the eggs and mother of pearl spoons are for people who have tons of expendable income.