Devilled Eggs topped with Caviar are sure to impress any guests, with their elegant presentation and exquisite flavour. They are very easy to make too. Follow these simple steps for an elegant buffet addition

Ingredients
- 6 large eggs
- 2-3 tablespoons crème fraîche or sour cream
- 1 tablespoon chopped chives
- Salt and pepper to taste
- 30g Adamas Caviar for topping

Method
1. Boil the Eggs:

• Place the eggs in a single layer in a saucepan and cover them with water, ensuring the water level is about an inch above the eggs.
• Bring the water to a boil over medium-high heat.
• Once the water reaches a rolling boil, cover the saucepan and remove it from the heat.
• Let the eggs sit in the hot water for 10-12 minutes.

2. Cool and Peel the Eggs:

• After the eggs have cooked, transfer them to a bowl of ice water to cool for a few minutes.
• Once cooled, gently tap each egg on a hard surface to crack the shell, then roll it between your hands to loosen the shell.
• Peel the shells off the eggs under cool running water, starting from the wider end where the air pocket is usually located

3. Prepare the Filling:

• Once the eggs are peeled, slice them in half lengthwise.
• Carefully remove the yolks and place them in a separate bowl.
• Mash the egg yolks with a fork until they are smooth and creamy.
• Add the crème fraîche or sour cream, chopped chives, salt, and pepper to the mashed yolks, and mix until well combined. Adjust seasonings to taste. 

4. Fill the Egg Whites:

• Spoon or pipe the yolk mixture back into the hollowed-out egg whites, dividing it evenly among the halves.

5. Garnish and Serve:

• Once all the eggs are filled, arrange the devilled eggs on a serving platter and cover and store in the refrigerator
• Just before serving add a small spoon of caviar to the top of each egg

With this easy step-by-step guide you can make a batch of devilled eggs in no time. Perfect for any celebration, family barbecue or gathering of friends.