• Bring a large saucepan of water to a simmer, add eggs and boil for 10 mins. Once time has elapsed, plunge the eggs into iced water to halt the cooking process.
• Peel eggs, halve them and remove the yolks. Add yolks to a medium sized mixing bowl and set whites aside on a serving plate.
• Roughly mash the eggs yolks in the bowl, add diced eschallots and salt & pepper to taste. Add a generous pinch of cayenne pepper and approximately 3 tbsp of chives.
• Gently fold crème fraîche through the yolk mixture, adjusting the amount until it's at a piping consistency and place into a piping bag with a star nozzle tip.

To serve

• Pipe the devilled egg filling into the halved egg whites. Garnish with a dollop of caviar and chives.
• Optional, serve with warm blinis if preferred.

Black Velvet

• Chill Champagne flutes, Champagne and Guinness in the freezer until chilled.
• To serve, fill half a flute with Champagne. 
• Top flute with Guinness and serve immediately alongside devilled eggs.