Deviled Eggs with Caviar (Printer-Friendly)

Creamy deviled eggs topped with savory caviar and crunchy shallots for sophisticated flavor and texture.

# What You Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white wine vinegar or lemon juice
05 - 1/4 teaspoon salt
06 - 1/8 teaspoon freshly ground black pepper
07 - 1/4 teaspoon paprika

→ Crispy Shallots

08 - 1 small shallot, thinly sliced
09 - 1/3 cup vegetable oil (for frying)

→ Topping

10 - 1 to 2 tablespoons high-quality caviar (sturgeon, paddlefish, or salmon roe)
11 - 1 tablespoon fresh chives, finely snipped (optional)

# Steps:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium heat. Once boiling, cover, remove from heat, and let stand for 10 to 12 minutes.
02 - Transfer eggs to an ice bath until fully cooled. Peel and halve eggs lengthwise.
03 - Remove yolks and place in a bowl. Mash with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, pepper, and paprika until smooth and creamy. Adjust seasoning as needed.
04 - Spoon or pipe the yolk mixture back into the egg white halves.
05 - Heat vegetable oil in a small skillet over medium heat. Add sliced shallots and fry, stirring frequently, until golden and crisp, about 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels.
06 - Top each deviled egg half with a small dollop of caviar and a sprinkle of crispy shallots. Garnish with chives if desired and serve immediately.

# Expert Suggestions:

01 -
  • It looks expensive and tastes luxurious, but the technique is surprisingly forgiving.
  • The crispy shallots add a savory crunch that balances the creamy filling and briny caviar perfectly.
  • You can prep the eggs hours ahead and dress them up right before guests arrive.
02 -
  • Add the eggs to cold water before heating so they cook evenly and the yolks stay centered.
  • Don't skip the ice bath; it stops the cooking and makes peeling so much easier.
  • Fry the shallots at medium heat and watch them closely, they go from golden to burnt in seconds.
03 -
  • Add a tablespoon of crème fraîche to the filling for an even silkier texture.
  • If your yolk mixture is too thick, thin it with a tiny splash of pickle juice or cream.
  • Use a piping bag with a star tip to make the filling look extra polished.
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