yields 24
Ingredients:
- 12 each boiled eggs, yolks only
- 6 oz. aioli
- 1 tbsp sriracha
- 1 tbsp white wine
- 1 tbsp lemon juice
- salt and pepper as needed
How to Make It:
Cut cooled boiled eggs in half, transfer cut egg whites to sheet tray. In a food processor pulse egg yolks for 30 seconds and transfer to mixing bowl. Add sriracha, white wine, aioli and lemon juice and whisk together. Season with salt and pepper and transfer into a piping bag Fill egg whites with deviled egg mixture and garnish with pickled red onion, top with fresh dill, pickled red onion and caviar.
