Russian Christmas Devilled Eggs

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Russian Christmas Devilled Eggs
Makes 24 halves


  • 12 sous vide cooked hardboiled eggs
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons homemade macadamia nut oil or avocado oil mayonnaise
  • 2 tablespoons capers, drained, rinsed, and chopped3 tablespoons finely chopped flat leaf parsley
  • Sea salt and ground black pepper, to taste

For garnish

  • 1 tablespoon ground paprika, if desired
  • 3-4 tablespoons salmon roe or caviar


  1. Peel the eggs, halve them and remove the yolks.
  2. In a bowl, mash the yolks with the Worcestershire sauce and mayonnaise; add the remaining ingredients and mix to combine.
  3. Spoon the yolk mixture into hollow of the whites, mounding it up. Sprinkle the tops lightly with paprika and garnish with the roe or caviar.
  4. Serve, or cover tightly and refrigerate for up to a day; bring back to room temperature before serving.
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