Deviled Eggs with Caviar (Printer View)

Classic deviled eggs enhanced with caviar and a crispy shallot crunch for elegant gatherings.

# Components:

→ 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 (e.g., sturgeon, paddlefish, or salmon roe)
11 - 1 tablespoon fresh chives, finely snipped, optional

# Method:

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 and cool completely. Peel eggs and cut in half lengthwise.
03 - Gently remove yolks and place in a bowl. Mash yolks with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, pepper, and paprika until smooth and creamy. Adjust seasoning to taste.
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 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 -
  • They come together in under half an hour, which means you can actually enjoy your guests instead of sweating in the kitchen.
  • The caviar and shallots do all the heavy lifting—they make you look like you tried way harder than you actually did.
  • You can prep the eggs hours ahead and do the fancy topping five minutes before people arrive.
02 -
  • The caviar goes on at the last possible moment or it'll get warm and lose its pop, which defeats the whole purpose of having it there.
  • Crispy shallots soften quickly once they cool, so fry them close to when you're actually going to eat, or store them in an airtight container and re-crisp them in a hot oven for a minute.
03 -
  • Don't skip the ice bath when cooling your eggs—it stops the cooking instantly and gives you that bright yellow yolk every time.
  • If your caviar was in the freezer, let it sit at room temperature for a few minutes before serving so you taste the full flavor instead of just the cold.
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