“The traditional accompaniments that go with caviar are all here in one bite of a deviled egg: capers, crème fraîche, egg,” says Dean Neff, the owner and chef of Seabird in Wilmington, North Carolina, as well as the new owner of Wilmington’s oldest seafood market, Zora’s Market & Kitchen.
For this crowd-friendly appetizer, he also adds a bright pink color by soaking the eggs in a beet roasting brine. He says the sherry vinegar in the liquid sneakily adds flavor and acid to the fatty deviled eggs.
The finishing touch: a crowning of North Carolina Marshallberg Farm caviar. Or, a simple sprinkle of dill would add brightness, too.
