Devilled eggs & KASNODAR CAVIAR

Ingredients

4 people

• 25 cl virgin oil
• 1 teaspoon mustard
• 1 egg yolk
• 4 fresh eggs
• 1 x 20 g tin of Kasnodar Caviar

Preparation

• Cook the eggs for 10 minutes in boiling water, then put them in cold water to stop the cooking.
• Make a mayonnaise with 1 egg yolk, 1 teaspoon of mustard and 1/4 l of oil.
• Peel the eggs, cut them in half lengthways, then separate the whites from the yolks.
• In a bowl, crumble the yolks with a fork, mix half of them with the mayonnaise and set the rest aside.
• Fill the egg white halves with this mixture, then sprinkle each half with the rest of the crumbled yolks.
• Top each devilled egg with spoonfuls of Kasnodar caviar.