Caviar Deviled Eggs

Ingredients:

• 6 Eggs
• 2 tbsp Mayonnaise
• 1 tbsp liquid from jarred Green Olives
• 2 tsp Dijon Mustard
• 1 Mottra Humane Osetra Caviar
• 4 Green Olives, thinly sliced
• 1 litre Water

Instructions: 

1. Bring 500ml of water to a boil in a medium saucepan. Carefully add eggs to boiling water; boil 12 minutes. Transfer eggs to ice water to cool for 15 minutes. Once completely cool, peel eggs and rinse under cold running water. Pat eggs dry.
2. Slice eggs in half lengthwise, and remove yolks. Using a plastic dough scraper, push the yolks through a fine wire-mesh strainer into a small bowl. Using a fork, stir in mayonnaise, olive liquid, and Dijon mustard until smooth. Place mixture in a piping bag, and pipe evenly into egg white halves. Garnish each with a small dollop of caviar and if desired, sliced olives.