W Sauce Deviled Eggs with Caviar
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12 large organic eggs
- 2 tbsp distilled vinegar
- ¼ cup mayonnaise
- 2 tbsp rendered bacon fat
- 2 tsp yellow mustard
- 2 tsp Dijon mustard
- 1 tsp cornichon pickle juice
- 1 tsp honey
- 1 tsp kosher salt
- 1 tsp fresh cracked black pepper
1 tbsp The W Sauce
- 2 tbsp chives, minced and divided in half
- 1 (1 oz.) jar black Sturgeon caviar, garnish
Place eggs in a large pot and fill with water just to cover all eggs. Turn heat on stovetop under egg pot, and heat until water comes to a boil. Add vinegar to water, place lid on pot, and turn heat off. Keep eggs remaining in the hot water with the lid on for 11 minutes.
In the meantime, fill a large bowl with ice and cold water. Set aside, ready to transfer hot eggs carefully once the timer goes off. When the timer hits 11 minutes, immediately, carefully strain eggs and transfer them into the ice bath. Let eggs sit for about 5 minutes, until fully cooled to handle.
Peel egg shells carefully of eggs and give the eggs a rinse to be sure to get off all shell bits. Cut each egg in half, lengthwise. Plop egg yolks out of egg white, and into a medium bowl. Place egg white halves on a platter. Set platter of egg white halves aside while making the egg yolk filling.
Add warm bacon fat, mayonnaise, mustards, pickle juice, honey, salt, pepper, and W Sauce to egg yolks, and mix aggressively with a whisk or fork to break down yolks into a creamy consistency. Fold half of chives into mixture with a spatula. Taste for seasoning, and adjust to taste, if necessary.
Transfer filling into a large heavy-duty ziplock, and snip the tip of one bottom corner with scissors, just about ½ inch, to create a pipping bag. Pipe filling into each egg white halve to create high peaks.
Garnish each deviled egg with about ¼ teaspoon of caviar each with pearl spoon, and top with the other half of chives.