Tuesday, February 11, 2014

Deviled Eggs with Mote Marine Caviar

Whenever I'm on Longboat Key, I always pick up a copy of the latest issue of Edible Sarasota, a quarterly publication that gives a behind-the-scenes look at Sarasota’s food culture and celebrates the abundance of local foods and other notable products in the Gulf Coast Region. This issue from Winter 2010 featured these glorious Peachtree Farms Deviled Eggs from a recipe created by Fran Casciato, Executive Chef at Libby’s Café + Bar in Sarasota. Deviled eggs are a classic hors d'oeuvre and perfect party snack for casual evenings with family or friends. Prepared in less than half a hour, they're devilishly easy and delicious!

Peachtree Farms Deviled Eggs with Mote Marine Caviar
Makes 2 dozen
Recipe courtesy Libby’s Café + Bar, and Louies Modern in Sarasota

12 eggs
1 cup mayonnaise
1/2 cup pickle relish
1/4 cup chipotle in adobe, puréed smooth
2 tbsp dry mustard
1 tbsp sugar
3/4 tsp kosher salt
3/4 tsp black pepper
1 tbsp chopped parsley

2 tbsp Beluga, Ossetra or Sevruga caviar
1 bunch green onions, sliced on diagonal into 1-inch pieces

Cover the eggs with water in a saucepan, bring to a boil and simmer 5 minutes. Remove the pan from heat and allow the eggs to remain in the water for an additional 5 minutes. Then place the eggs in an ice bath to chill.

Peel the eggs, cut in half lengthwise and spoon the yolks into a small mixing bowl. Pass the yolks through a fine strainer. Combine remaining ingredients in a separate bowl and mix thoroughly. Fold the yolks into mixture, and spoon into cooked egg white halves. Refrigerate until needed. To serve, top with your favourite caviar and garnish with a slice of green onion.