INGREDIENTS:Deviled egg salad and sevruga caviar. 4 eggs, boiled for 13 minutes, peeled and cut in half, yolks scooped out and set aside 1 tsp. flat leaf parsley, chopped 1 tsp. chervil, chopped ½ tsp. Dijon mustard 2 Tbsp. mayonnaise 8 quail eggs, boiled 8 minutes, cooled, peeled and cut in half 1 cup peppercress baby greens, loosely packed 1 ounce sevruga caviar 1 tsp. young celery leaves, chiffonade to taste, salt and pepper DIRECTIONS:Place egg yolk, parsley, chervil, mustard and ...

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