Be fancy or be plain with these Caviar Raspberry Deviled Eggs.
Caviar Raspberry Deviled Eggs
- 12 eggs
- ½ cup mayonnaise
- 1 tbsp parsley flakes
- 1 tsp white vinegar
- 1 tsp yellow mustard
- ⅛-1/4 tsp salt scant
- ⅛ tsp pepper scant
- ⅛ tsp onion powder
- Paprika for garnish optional
- 2 ounces of American caviar or Raspberries
Cook the eggs by placing them in a medium sized pot, cover them with water, add one tsp baking soda to the water and bring to a boil
Once water is boiling cook eggs for 10 minutes.
Remove from heat, drain and fill with cold water.
Let eggs cool completely before cutting in half and making filling.
When eggs are completely cool, remove shells, rinse any residual shell residue off and pat dry.
Using a sharp knife, cut eggs in half carefully and softly remove the yolks and place them in a small mixing bowl. Repeat this until all eggs are halved and all yolks are in the mixing bowl.
Add the mayonnaise, parsley, vinegar, mustard, salt, pepper and onion powder to the egg yolks and mix with a fork until everything is well combined.
Using a small spoon, or piping bag if you prefer, fill the egg whites with the yolk mixture.
Sprinkle with paprika if desired.
Top with Caviar or Raspberries.
Keep refrigerated until ready to serve.