Yardbird Southern Table & Bar's Deviled Eggs with Chives, Dill, and Caviar Recipe


Nutrition

Cal/Serving: 146
Daily Value: 7%
Servings: 24

Low-Carb
Sugar-Conscious, Dairy-Free, Gluten-Free, Wheat-Free
Fat13g19%
Saturated2g8%
Trans0g0%
Carbs1g0%
Fiber0g0%
Sugars0g0%
Protein7g14%
Cholesterol204mg68%
Sodium222mg9%
Calcium35mg4%
Magnesium11mg3%
Potassium79mg2%
Iron1mg6%
Zinc1mg5%
Vitamin A305IU6%
Vitamin C0mg1%
Thiamin (B1)0mg2%
Riboflavin (B2)0mg14%
Niacin (B3)0mg0%
Vitamin B60mg5%
Folic Acid (B9)25µg6%
Vitamin B121µg12%
Vitamin D1µg0%
Vitamin E1mg3%
Vitamin K0µg1%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Yardbird

Looking for an elegant version of deviled eggs to serve at your next champagne-filled party? This recipe, created by chef Jeff McInnis at Yardbird in Miami, serves them with caviar, and other stylish ingredients like champagne vinegar and chopped capers. 

5
Ratings2

INGREDIENTS

  • 24 hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
  • 1 cup mayonnaise
  • 4 roasted cloves garlic, smashed into a paste
  • 2 teaspoons Dijon mustard
  • 2 teaspoons champagne vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon finely chopped dill, plus 1 bunch
  • 1 teaspoon finely chopped chives
  • 2 tablespoons capers, chopped
  • 1 ounce caviar
  • Paprika, for garnish

DIRECTIONS

Add the mayonnaise, roasted garlic, mustard, vinegar, salt and pepper and mix thoroughly. Gently fold in the chopped chives and dill. Spoon the mixture into the empty egg whites or, alternatively, spoon it into a pastry bag and pipe the filling into the whites for a more polished look. Top each egg half with a small piece of dill, a small dollop of caviar, and a light sprinkle of paprika.

Recipe Details

Servings: 24

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