INGREDIENTS:Deviled egg salad and sevruga caviar.
4 eggs, boiled for 13 minutes, peeled and cut in half, yolks scooped out and set aside
1 tsp. flat leaf parsley, chopped
1 tsp. chervil, chopped
½ tsp. Dijon mustard
2 Tbsp. mayonnaise
8 quail eggs, boiled 8 minutes, cooled, peeled and cut in half
1 cup peppercress baby greens, loosely packed
1 ounce sevruga caviar
1 tsp. young celery leaves, chiffonade
to taste, salt and pepper DIRECTIONS:Place egg yolk, parsley, chervil, mustard and mayonnaise in a bowl. Mix thoroughly and season with salt and pepper. Place mixture in a piping bag with a star tip and pipe mixture in the hollow egg white half; set aside. On a serving plate, place peppercress evenly on top. Arrange deviled eggs and quail eggs alternately and scoop ¼ ounce of caviar on the quail egg halves. Sprinkle with celery leaves. NUTRITIONAL INFORMATION: SERVINGS:4 servings From:Fifty Seven Fifty Seven Restaurant, New York City PHOTO CREDIT:Photo Credit: AMERICAN EGG BOARD