12 large eggs
1 tablespoon white vinegar
1/2 teaspoon saffron threads, steeped in 2T warm water
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces caviar
Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water, add the vinegar and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 10 minutes. While the eggs are cooking create an ice bath. Drain the eggs, put the lid back on and shake to crack the shells. Pour the eggs into the ice bath to stop the cooking.
Remove the shells and then slice the eggs in half lengthwise. Remove the yolks and be careful not to damage the whites. Put the whites on a platter with the cut sides up, wrap with plastic and refrigerate. Press the yolks through a sieve or tamis over a bowl.
To the yolks, add the saffron, mayonnaise, lemon juice, salt, and pepper. Mix together with a rubber spatula and taste for balance. Now place the mixture in a piping bag with a star tip and refrigerate. When its time to serve take out the whites and pipe the yolks into the hollow center. Use a small spoon to garnish with caviar.