The Tailgater's Handbook Recipe for Deviled Eggs

Caviar Deviled Eggs

Six extra large eggs
¼ cup Mayonnaise
1 Tbsp. dill pickle relish
1 tsp French’s classic yellow mustard
Caviar red and/or black

Buy eggs a week or two before you make this recipe. Older eggs will work better.  Take eggs out of the fridge and allow them to assume room temperature.  Place the eggs into a pot and cover them with cold water to a depth of 1 1/2 inches above their tops.   Bring the water to a boil and then reduce the heat to low for one minute.  Then remove the pot from the heat, let the eggs remain in the water, with the pot covered, for 14 minutes.  Then remove the eggs and place them into a bowl of ice water.  This will stop their cooking immediately.
Peal the eggs and place them on a paper towel.  Then cut the eggs in half and remove the yokes to a small mixing bowl.  Place the egg white halves onto a dish and cool them in the fridge. Mash the yokes with a fork to get small crumbles. Add the mayo and mustard and dill relish.  Taste the mixture and add pepper as necessary.  The dill relish and caviar will replace salt.
Pipe the yolk mixture into the white halves and then top with caviar.  There are several caviars available in the team colors of red, black, and orange. Keep the deviled eggs in your refrigerator and then your food cooler until time to serve them on game day.


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