Deviled Ostrich Egg w/ Caviar

Deviled Ostrich Egg w/ Caviar

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Deviled Ostrich Egg w/ Caviar

Makes 18-20 Appetizer Servings
wine WINE PAIRING
Sparkling White

Striking & delicious, you can’t beat a deviled ostrich egg. This elegant yet jaw-dropping party platter turns the traditional plate of deviled chicken egg halves on its head. It’s easy to make, but your guests will never forget it.

Deviled Ostrich Egg w/ Caviar
INGREDIENTS
  • 1 Ostrich Egg
  • 1 cup Mayonnaise
  • 1 ½ tbsp. Dijon Mustard
  • ¼ tsp Spanish Paprika, plus extra for garnish
  • ¼ tsp Pepper
  • 1 tsp Salt
  • Lemon Juice to Taste
  • Accompaniments:
  • Toast Points or Top Quality Crackers & Fine Caviar

DIRECTIONS

1

Hard boil the ostrich egg for 1 ½ hrs.
2

Use a tool (back of a chef’s knife, etc) to crack the shell to separate it in halves. Cut through the egg to separate it into two halves. Leave the shell on each half for support.
3

Scoop out the yolk from both sides, taking care not to damage the white. Combine both yolk halves in a food processor with the mayo, dijon mustard, paprika, pepper and salt. Blend to a smooth mousse.
4

Mix in lemon juice to taste.
5

Load the yolk mixture into a piping bag. Pipe it into the best looking of the two yolk halves.
6

Sprinkle the top of the yolk with paprika.
7

Serve with toast points or crackers and fine caviar.

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