With room for two dozen egg halves, this stoneware platter makes it easy to present deviled eggs beautifully. Add a pop of colour to a brunch spread with this bright and durable platter.
Made of durable stoneware, the platter is easy to clean and even dishwasher safe!
4 tbsp crème fraiche
1/4 cup finely chopped smoked salmon or trout
2 tbsp finely chopped shallots
2 tsp finely chopped chives, plus more for serving
2 tbsp black roe
Freshly ground salt and pepper to taste
Bring a small pot of salted water to a boil. Carefully add eggs. Bring water to a simmer and cook eggs 10 minutes. Drain and transfer to a bowl of ice water; let sit until cool enough to handle. Peel.
Meanwhile, whisk crème fraîche, smoked salmon, shallots and chives in a bowl. Season with salt and pepper.
Halve eggs lengthwise. Scoop yolks into crème fraîche mixture and place whites on egg tray. Gently mash yolks into crème fraîche; adjust seasoning with salt and pepper. Using a small spoon, fill egg halves with yolk mixture.
Top eggs with caviar, paprika and more chives before serving.