Appetizer
20 appetizers
40 minutes
20-25 minutes
Chef Tom Fraker
10 room temperature Eggs
½ cup Real Mayonnaise
1 Melissa’s Seedless Lemon, juiced
1 teaspoon Yellow Mustard
3 Melissa’s Sun-Dried Tomatoes “Julienne Style”, chopped
1 pinch Sea Salt
1 (1¾ ounces) can Caviar Petrossian Paris Daurenki
Bring a large pot of water to a boil. Using a spoon, gently lower the eggs into the boiling water.
Return the water to a boil and cook for 12 minutes. Cover, remove from the heat and set aside for 5 minutes. Run cold water over the eggs until cool.
Peel the eggs and cut In half lengthwise. Remove the yolks and place them into a bowl.
Using a fork, mash the yolks. Add the mayonnaise, the juice from the lemon, the tomato and the salt. Mix until well combined.
Fill the egg white halves with the mixture and garnish them with the caviar.
