Devilled eggs with caviar
Peel the hard-boiled eggs and cut in half lengthways.
Carefully remove the yolks, and chop them finely. Put in a bowl, and add the mayonnaise and dill. Season with salt and pepper. Blend until smooth.
Fill each half-egg with the devilled yolk mixture, and serve garnished with grains of caviar.
Ensure that the caviar you use is from a reputable source and properly stored. Check for freshness and quality.
Be aware of potential allergies to eggs and caviar. If serving to guests, inquire about any allergies beforehand.
Be cautious with small foods like caviar, as they can pose a choking hazard, especially for young children. Consider the age of your guests.
Keep the deviled eggs with caviar refrigerated until serving to prevent spoilage, especially if served in a warm environment.
Exercise caution when peeling hard-boiled eggs to avoid injury. Use freshly boiled eggs for easier peeling.
If using piping bags or utensils with sharp tips, handle them carefully to prevent accidental injuries.
Be mindful of the serving size, as caviar is a delicacy, and a little goes a long way.
Present the deviled eggs with caviar on a stable serving platter to avoid accidents.