Deviled Eggs with Caviar (Printable)

Classic deviled eggs enhanced with caviar and crispy shallots for a refined touch and delightful 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)

# How to Make It:

01 - Place eggs in a saucepan, cover with cold water, and 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 completely cooled. Peel and halve eggs lengthwise.
03 - Remove yolks, placing them 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 halved egg whites.
05 - Heat vegetable oil in a small skillet over medium heat. Fry sliced shallots, stirring frequently, until golden brown and crisp, about 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels.
06 - Top each filled egg half with a small dollop of caviar and a sprinkle of crispy shallots. Garnish with chives if desired. Serve immediately.

# Expert Advice:

01 -
  • Its a showstopper that takes less time than you think and makes you look like you hired a caterer.
  • The crispy shallots add a textural surprise that regular deviled eggs never have.
  • You can prep most of it ahead and just add the toppings when guests arrive.
02 -
  • Do not skip the ice bath or your yolks will turn gray and chalky around the edges.
  • Watch the shallots closely because they go from golden to burnt in seconds.
  • Add the caviar and shallots just before serving or the shallots will go soggy and the caviar will dry out.
03 -
  • Add a tablespoon of creme fraiche to the filling for an even richer, silkier texture.
  • Use a piping bag with a star tip to make the filling look bakery perfect.
  • If the shallots lose their crunch, pop them in a 350 degree oven for a minute to crisp them back up.
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