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A simple stuffing for tender eggs gets a crowning of caviar for a special occasion.

Makes 2 dozen


1 dozen eggs
1 bunch chives, chopped
2 Tablespoons finely chopped red onion
4 Tablespoons Bellwether Farms Crème Fraiche
1 Tablespoon Dijon or Brown mustard
1 Tablespoon mayonnaise
½ Tablespoon white wine vinegar
Salt and Pepper to taste
Caviar for garnish (optional)


Carefully place eggs in a sauce pan. Fill with water to cover the eggs and place on high heat. When the water reaches a boil, turn off the heat, cover the pan and let the eggs rest for 12-15 minutes to cook through. Immediately run under cold water to cool them off. When cool enough to handle, peel the shells off. When peeled and cooled, cut each egg in half lengthwise and remove yolk to a separate bowl. Set the cooked egg whites aside.

Combine the chives, onion, Crème Fraiche, mustard, mayonnaise and vinegar with the yolks and mix until smooth. Season with salt and pepper. Spoon or use a piping bag to fill the egg whites. Top with caviar and serve.