Wonderfully rich deviled eggs garnished with caviar.
|3 ozs.||Mushroom, canned, or jar, about 1/2 cup diced|
|3/8 cup||Celery, minced|
|1&1/2 Tbsps.||Onion, grated|
|1 0.4-oz. pkg.||Hidden Valley Ranch Dressing Mix, dry, Original Buttermilk Recipe|
|3 Tbsps.||Black Lumpfish Caviar|
Hard boil the Eggs and let cool completely. Refrigerate if you've done this step in advance and will be deviling them later.
Drain and dice the Mushrooms and set aside in a small bowl. Mince the Celery and add to the mushrooms. Grate the Onion and add to the small bowl.
In a medium size bowl, blend the Mayonnaise with the dry Hidden Valley Ranch Dressing Mix.
Peel the eggs and cut each egg in halt lengthwise. Remove the yolks and add to the mayonnaise mixture, setting the emptied white halves aside. Mash and blend the yolks into the mayonnaise mixture. Stir in the diced mushrooms, minced celery and grated onion.
Refill the up turned egg white halves with the yolk mixture. Garnish with a small amount of the Black Lumpfish Caviar leaving some of the yolk mixture showing through as pictured.
If caviar is not to your liking, substitute minced black olives instead. But if you do, you probably shouldn't call them "Gourmet".
Years ago Kim gave me her recipe that she'd gotten from her aunt and Arlene Gavegan introduced me to using a caviar garnish on deviled eggs.
Arrange artistically on a serving plate then lightly dust both the eggs and the plate with paprika.
Source: Arlene Gavegan and Kim Langeneckert
Yield: 36 pieces
Nutrition Facts per Serving:
10g Fat (72.9% calories from fat)
trace Dietary Fiber
Exchanges per Serving:
1 Lean Meat
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