Stuffed Eggs with Spoonfish Caviar
12 hard-boiled eggs
1 small roasted red pepper, chopped fine
1/2 cup ricotta cheese
1/4 cup sour cream
Pepper to taste
1 1/2 tbsp fresh chives, chopped fine
Fresh chives for garnish
Shell the eggs, cut in half lengthwise and remove the yolk. Sieve the egg yolks and ricotta cheese into a bowl. Add the sour cream, roasted red pepper, chopped chives, salt, and pepper to taste.
With a pastry bag and a large star tip, pipe the mixture into the hollows of the egg whites.
Garnish with fresh chives and top with the Spoonfish Caviar as desired.
Recipe © 2017 by Shuckman's Fish Company & Smokery. All rights reserved. This recipe is provided as a service exclusively to our customers and may not be reproduced without prior written permission from Shuckman's.