Deviled Eggs with Caviar (Printable Version)

Elegant deviled eggs garnished with caviar and crispy shallots for a delightful bite.

# List of Ingredients:

→ 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 and cover with cold water. Bring to a boil over medium heat, then cover and remove from heat. Let stand for 10 to 12 minutes.
02 - Transfer eggs to an ice bath and cool completely. Peel eggs and slice in half lengthwise.
03 - Remove yolks gently and place in a bowl. Mash yolks with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, pepper, and paprika until smooth. Adjust seasoning as needed.
04 - Spoon or pipe the yolk mixture back into the hollowed egg whites with care.
05 - Heat vegetable oil in a small skillet over medium heat. Add sliced shallots and fry while stirring until golden and crisp, about 2 to 3 minutes. Remove with slotted spoon and drain on paper towels.
06 - Place a small dollop of caviar atop each filled egg half, sprinkle with crispy shallots, and garnish with snipped chives if desired. Serve immediately.

# Expert Advice:

01 -
  • It looks restaurant-quality but takes barely half an hour, which means you can actually enjoy your guests instead of hiding in the kitchen.
  • The crispy shallots add a textural surprise that elevates the whole thing from familiar to unforgettable.
  • Caviar gives you permission to feel fancy without the fuss of plating something complicated.
02 -
  • The caviar must go on last, right before serving—if it sits on top of the filling for more than a few minutes, it starts to absorb moisture and loses that perfect pop.
  • Don't skip the ice bath for the eggs; cold water alone won't cool them fast enough, and warm yolks won't mash into that silky texture you're after.
  • Taste your filling before you fill the egg whites; seasoning is deeply personal, and this is your moment to make it exactly what you want.
03 -
  • If caviar feels out of budget, salmon roe or paddlefish roe are stunning alternatives that cost half as much but deliver the same wow factor.
  • Make your own crispy shallots instead of buying them fried; they're incomparably better when they're warm and you control the crunch.
  • Add a tablespoon of crème fraîche to your filling for an extra layer of richness that feels almost decadent.
Go Back