Save The crunch of those golden shallots against the cool creaminess of the filling caught me off guard the first time I tried this. I was at a friends cocktail party, hovering near the appetizer table, when I grabbed one of these little gems. The tiny spoonful of caviar on top felt almost too fancy for a Tuesday night, but the saltiness brought everything together in a way that made me go back for three more before I even said hello to anyone.
I made these for my sisters birthday brunch last spring, half convinced the caviar was overkill. But when her friend who never compliments anything asked for the recipe before she even finished chewing, I knew I had something worth repeating. The eggs disappeared so fast I barely got one for myself, and I spent the rest of the afternoon fielding texts asking where I bought the shallots.
Ingredients
- Large eggs: Use the freshest you can find, but slightly older eggs are actually easier to peel after boiling.
- Mayonnaise: This is the creamy base that holds everything together, so use a brand you actually like eating.
- Dijon mustard: Adds a subtle tang that keeps the filling from tasting flat or one dimensional.
- White wine vinegar or lemon juice: Brightens the richness and balances the saltiness of the caviar.
- Salt and black pepper: Season the yolk mixture well, because the filling needs to stand up to the bold topping.
- Paprika: A pinch gives warmth and a hint of color to the base filling.
- Shallot: Slice it as thin as you can manage, the thinner it is, the crispier it gets.
- Vegetable oil: For frying the shallots until theyre golden and crunchy, not greasy.
- Caviar: Sturgeon is luxurious, but salmon roe or paddlefish work beautifully and wont break the bank.
- Fresh chives: Optional, but they add a pop of color and a whisper of oniony freshness.
Instructions
- Boil the eggs:
- Place eggs in a saucepan, cover with cold water, and bring to a boil over medium heat. Once it boils, cover the pan, remove from heat, and let the eggs sit for 10 to 12 minutes.
- Cool and peel:
- Transfer the eggs to an ice bath immediately to stop the cooking. Once theyre completely cool, peel them gently and slice each one in half lengthwise.
- Make the filling:
- Scoop out the yolks and mash them in a bowl with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, pepper, and paprika. Mix until the texture is smooth and creamy, then taste and adjust the seasoning if needed.
- Fill the whites:
- Spoon or pipe the yolk mixture back into each egg white half, mounding it slightly for a nice presentation.
- Fry the shallots:
- Heat oil in a small skillet over medium heat, add the thinly sliced shallots, and fry them for 2 to 3 minutes, stirring often, until golden and crisp. Remove with a slotted spoon and let them drain on paper towels.
- Top and serve:
- Add a small dollop of caviar to each egg, sprinkle with crispy shallots, and finish with snipped chives if you like. Serve them right away while the shallots are still crunchy.
Save I remember setting these out on a white platter at a holiday gathering, thinking they looked almost too pretty to eat. My uncle, who usually goes straight for the cheese board, picked one up with a skeptical look and then quietly ate four more without saying a word. Sometimes the best compliment is just watching someone come back for seconds.
Making Them Ahead
You can boil, peel, and fill the eggs a few hours before your event and keep them covered in the fridge. The crispy shallots can be fried earlier in the day and stored in an airtight container at room temperature. Just wait until the last possible moment to add the caviar and shallots so everything stays fresh and textured.
Choosing Your Caviar
Sturgeon caviar is the classic choice, but its pricey and honestly not necessary for a crowd. Salmon roe gives you those bright orange pearls that pop in your mouth, and paddlefish caviar has a clean, briny flavor without the steep cost. Taste a few options if you can and pick the one that makes you happiest.
Serving Suggestions
These eggs feel at home on a brunch table next to smoked salmon and bagels, or passed around during cocktail hour with a tray of bubbly. Theyre rich enough to feel special but light enough that people will keep reaching for more.
- Serve with chilled Champagne or a crisp sparkling wine.
- Arrange them on a bed of fresh herbs or microgreens for extra elegance.
- Pair with other cold appetizers like shrimp cocktail or crudites.
Save These eggs have a way of turning a regular get together into something a little more memorable. I hope they do the same for you.
Recipe FAQs
- → How do I make the shallots crispy?
Thinly slice the shallot and fry in hot vegetable oil over medium heat for 2–3 minutes until golden and crisp. Drain on paper towels before topping.
- → What type of caviar works best for this dish?
High-quality sturgeon, paddlefish, or salmon roe caviar adds a rich and luxurious flavor complementing the creamy filling.
- → Can I prepare this dish in advance?
Yes, the eggs can be boiled and filled ahead of time. Add caviar and crispy shallots just before serving to maintain freshness and texture.
- → Is there an alternative for mayonnaise in the filling?
For extra creaminess, you can add a tablespoon of crème fraîche or substitute with a light aioli if preferred.
- → What wine pairs well with this appetizer?
Chilled Champagne or sparkling wine complements the richness and subtle flavors beautifully, enhancing the overall tasting experience.
- → Are these eggs suitable for special diets?
This dish is pescatarian and gluten-free, but contains eggs and fish. Check all ingredient labels for allergens if necessary.