Deviled Eggs with Caviar and Potato Chips

Instructions

Perfect Hard Boiled Eggs

Bring a pot of water to a soft boil. (For my super nerds, water temp should be about 170). 

Add eggs to the water, gently, using a slotted spoon. 

Boil for 8 to 10 minutes. 

Remove the eggs and place in an ice bath for 5 minutes. 

Peel the eggs. 

Make the Filling

Slice the hard-boiled eggs in half and add the yolks to a bowl. Set the whites aside for filling later. 

Add the creme fraiche, heavy cream, salt, pepper, and smoked paprika. 

Mix using a hand mixer until the mixture is smooth and creamy. 

Add the mixture to a piping bag fitted with a large tip

NOTE: If you don't have a piping bag set up you can use a freezer bag. Just fill the freezer bag and cut one corner off. The opening should be approximately the size of the diameter of a pencil. 

Pipe the filling into the halved egg whites. 

Topping

Add about a ½ teaspoon of caviar to the top of each egg. 

Add the creme fraiche to a small piping bag with a small round tip.  OR a small sandwich bag with the very tip cut off. This opening should be the size of about ¼ of the size of a pencil. 

Add a small dot of creme fraiche to the top of each egg. 

Place one potato chip into each deviled egg so that it is standing vertically. 

Sprinkle the deviled eggs with finely chopped chives. 

Appetizer,Holiday