Creme Fraiche & Caviar Deviled Eggs

Creme Fraiche & Caviar Deviled Eggs
 
Makes 2 dozen Deviled Eggs
Cook one dozen eggs. Place eggs in sauce pot, carefully laying them in pot not to crack. Top with water and place on high heat. Once it comes to a boil, lower heat to soft boil and cook for 9 minutes. Immediately remove from heat and run under cold water to cool them off. Once cool enough to handle, peel the shell off of the egg.  Once all peeled, cut in half and remove yolk into a seperate bowl.

Add all of the ingredients listed to the yolks, except the caviar. Mix until smooth and adjust seasoning to taste. Spoon or use a piping bag to fill the eggs. Top with Caviar and serve.