Surf & Turf Deviled Eggs

The ultimate, elegant appetizer!

Ingredients

3 shelled, hard boiled eggs, halved

1/2 teaspoon Dijon mustard

1/2 teaspoon mayonnaise 

1 teaspoon crème fraîche

1/4 teaspoon salt

2 teaspoons minced chives

3 cooked prawns, halved lengthwise

2 ounces filet mignon, grilled medium rare, sliced into 6 even strips

1 ounce caviar

Instructions

1. Scoop out the yolks of your eggs into a bowl.

2. To the yolks, add Dijon mustard, mayonnaise, crème fraîche, salt, and 1 teaspoon of chives, and combine with a fork.

3. Use a spatula to load the egg yolk mixture into a piping bag and pipe about a tablespoon into each egg white.

4. Place a halved prawn, strip of filet, and a small dollop of caviar on top of each egg.

5. Garnish with remaining chives.

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Surf & Turf Deviled Eggs

Yield: 2

Author: Dink Cuisine

Prep time: 10 MinTotal time: 10 Min

The ultimate, elegant appetizer!

Ingredients

• 3 shelled, hard boiled eggs, halved
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon mayonnaise 
• 1 teaspoon crème fraîche
• 1/4 teaspoon salt
• 2 teaspoons minced chives
• 3 cooked prawns, halved lengthwise
• 2 ounces filet mignon, grilled medium rare, sliced into 6 even strips
• 1 ounce caviar

Instructions

1. Scoop out the yolks of your eggs into a bowl.
2. To the yolks, add Dijon mustard, mayonnaise, crème fraîche, salt, and 1 teaspoon of chives, and combine with a fork.
3. Use a spatula to load the egg yolk mixture into a piping bag and pipe about a tablespoon into each egg white.
4. Place a halved prawn, strip of filet, and a small dollop of caviar on top of each egg.  
5. Garnish with remaining chives.

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DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!

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