How to make 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.

Precautions:

1. Caviar Source:

   • Ensure that the caviar you use is from a reputable source and properly stored. Check for freshness and quality.

2. Allergies:

   • Be aware of potential allergies to eggs and caviar. If serving to guests, inquire about any allergies beforehand.

3. Choking Hazard:

   • Be cautious with small foods like caviar, as they can pose a choking hazard, especially for young children. Consider the age of your guests.

4. Refrigeration:

   • Keep the deviled eggs with caviar refrigerated until serving to prevent spoilage, especially if served in a warm environment.

5. Shell Handling:

   • Exercise caution when peeling hard-boiled eggs to avoid injury. Use freshly boiled eggs for easier peeling.

6. Utensil Safety:

   • If using piping bags or utensils with sharp tips, handle them carefully to prevent accidental injuries.

7. Serving Size:

   • Be mindful of the serving size, as caviar is a delicacy, and a little goes a long way.

8. Presentation:

   • Present the deviled eggs with caviar on a stable serving platter to avoid accidents.

By following these precautions, you can create a delightful and safe appetizer for your guests to enjoy.