Crawfish Remoulade Deviled Eggs with Petrossian Caviar

Adapted by
March 2012
Yield: 24 Servings


1 dozen eggs
¾ pound crawfish tails
3 tablespoons remoulade
1 tablespoon sour cream
2 tablespoons chives, thinly sliced
1 teaspoon sriracha
freshly ground black pepper
2 tablespoons Petrossian caviar


Put eggs in a large saucepot and cover with cold water. Add a pinch of salt. Bring eggs to a boil over high heat. When the water boils, remove eggs from heat and cover. Let the eggs sit for 12 minutes; add ice to chill the eggs. Peel eggs and slice lengthwise. Remove the yolks and place in a mixing bowl.

Set aside 24 whole crawfish tails. Rough chop the remaining tails. Add the chopped tails to the egg yolks, along with the remoulade, sour cream, chives, sriracha, ¼ teaspoon salt, and pepper. Stir to combine.

Fill each egg white half with 1 tablespoon egg-crawfish mixture. Top each deviled egg with a whole crawfish tail and a ¼ teaspoon of caviar.