Deviled Eggs With Creme Fraiche And Caviar

• 4 eggs
• 2 tablespoons creme fraiche
• 1 tablespoon Dijon mustard
• 1 tablespoon finely sliced chives, plus 2 chives for garnish
• Kosher salt
• Freshly ground black pepper
• Cayenne pepper
• 2 tablespoons osetra caviar

1. Place eggs in a small pan, and cover with water.
2. Bring to a gentle simmer, and cook 9 minutes.
3. Drain, and peel while still warm.
4. Slice in half lengthwise; remove yolks, reserving whites on a serving platter.
5. Place still-warm yolks in a small bowl, and mash with a fork.
6. Add creme fraiche, mustard and finely sliced chives, and continue mashing until very smooth.
7. Season to taste with salt, pepper and cayenne.
8. Cut remaining chives into pieces 1/2 inch long.
9. Using a pastry bag with a small ( 1/4 inch) round tip, pipe the mixture into the cavity of each white, filling it completely and making a small walnut-size mound above the white.
10. At the picnic, spoon a little caviar on top of each egg and garnish with pieces of sliced chive.

eggs, creme fraiche, mustard, chives, kosher salt, freshly ground black pepper, cayenne pepper, osetra caviar

Taken from cooking.nytimes.com/recipes/5789 (may not work)