Jacques Pepin’s Deviled Eggs with Trout Caviar

Bring 6 cups of water to a boil in a saucepan. Prick the rounded end of the eggs with a pushpin or thumbtack then lower them into the boiling water. When the water comes back to a boil, reduce the heat so the water stays at a gentle boil and cook the eggs for a total of 10 minutes. Pour out the water and shake the pan to crack the eggs all over. (This will help in the peeling of the shells.) Immediately cover the eggs in the pan with cold water and ice, and let cool for at least 15 minutes.
 
When the eggs are cold, peel them under cool running water. Cut a small sliver of the white from both ends of the eggs, so the stuffed half eggs can stand up straight then cut the eggs crosswise into halves. Carefully remove the yolks from the eggs and place them in a food processor bowl with the egg white trimmings, cream cheese, mayonnaise, mustard, salt, pepper and 1 tablespoon of the chives. Process for a few seconds to combine well.

 
Although the egg white halves can be stuffed with a spoon, it is easier to do this with a pastry bag fitted with a star tip: Spoon the yolk mixture into the pastry bag and fill each egg white half with a rosette of the mixture, using all the stuffing mixture.
 
Arrange the deviled eggs on a plate and top each with about 1/4 teaspoon of trout caviar. Sprinkle the remaining chives on top and serve.