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Stuffed Eggs with Spoonfish Caviar

Stuffed Eggs with Spoonfish Caviar

This recipe uses our

Kentucky Spoonfish Caviar®

12 hard-boiled eggs
1 small roasted red pepper, chopped fine
1/2 cup ricotta cheese
1/4 cup sour cream
1/4tsp salt
Pepper to taste
1 1/2 tbsp fresh chives, chopped fine
Fresh chives for garnish
Spoonfish Caviar

Shell the eggs, cut in half lengthwise and remove the yolk. Sieve the egg yolks and ricotta cheese into a bowl. Add the sour cream, roasted red pepper, chopped chives, salt, and pepper to taste.
With a pastry bag and a large star tip, pipe the mixture into the hollows of the egg whites.
Garnish with fresh chives and top with the Spoonfish Caviar as desired.

Recipe © 2017 by Shuckman’s Fish Company & Smokery. All rights reserved. This recipe is provided as a service exclusively to our customers and may not be reproduced without prior written permission from Shuckman’s.