Devilled Eggs Royale

Ingrédients

• 3 Large Eggs
• 2 tbsp Light Mayonnaise
• 1 tbsp Cream (Single, Heavy or Double – whatever is open!)
• Freshly Ground Sea Salt & Black Pepper
• 1 Slice Smoked Salmon
• Black Lumpfish Caviar
• Small Sprig Dill

Préparation

1. 1

   Hard boil the eggs for 10 minutes, then run under a cold tap to instantly cool.

2. 2

   Peel the eggs and slice in half down the middle.

3. 3

   Scoop out the yolk and mash it together in a small bowl with the mayonnaise and cream until smooth. Season to taste with salt and pepper, and scoop into a piping bag with a large star nozzle.

4. 4

   Pipe the filling back into the holes in the egg halves.

5. 5

   Slice slithers off the piece of salmon and roll into rosettes. It looks pretty if you work from the thickest part to the skinniest. Make one for each egg.

6. 6

   Arrange the salmon rosettes on top of the filling along with small scoops of the caviar and a sprig of dill.