The Best-Ever Deviled Eggs


12 large eggs, at least a week old
1 tablespoon and 1 teaspoon salt
3 medium shallots, minced
2 tablespoons butter
1/2 cup sour cream
1/3 cup mayonnaise
1/8 teaspoon cayenne
1/4 cup minced fresh chives
Grated zest of 3 lemons
3 tablespoons red caviar, chilled
The night before eggs are to be cooked,
seal carton with tape and turn it
on its side to better center yolks.
When ready to cook,
place eggs in medium saucepan,
just large enough to hold them all in one layer.
Add water to cover by 11/2 inches.
Add 1 tablespoon salt.
Partially cover pot and bring to full rolling boil.
Reduce heat to low and leave on heat,
covered, 30 seconds.
Remove from heat and let eggs stand,
covered, in hot water 15 minutes.
Pour off hot water.
Rinse eggs under cold running water for 5 minutes.
Drain.

Shake pan to bump eggs against each other
and pan until shells are well-cracked.
Cover with cold water.
Peel eggs under running water,
rinse them, and cut in half lengthwise.
Transfer yolks to bowl.
Cover and chill yolks and whites
separately for 1 hour.

Saute shallots in butter in medium skillet
over medium-high heat until soft,
about 2 minutes. Set aside.
Mash yolks with fork.
Mash in sour cream.
Add mayonnaise, 1 teaspoon salt, and cayenne.
Whisk until well-blended.
Whisk in reserved shallots.
(If tasted at this point, the filling may seem salty.
The flavors will balance out
once the eggs are stuffed and garnished.)
Fill the egg-white halves with the yolk mixture,
extending the mixture slightly over the white.
Generously sprinkle each stuffed egg with chives,
leaving a little yellow showing around edges.
Sprinkle eggs with lemon zest.
Cover and refrigerate.
When ready to serve, spoon a bit of cold caviar
onto each half. Serve well-chilled.
Makes 24 halves or 12 appetizer servings.