Deviled Eggs with Caviar (Printable)

Classic deviled eggs topped with caviar and crispy shallots for a sophisticated appetizer.

# What you'll 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)

# Method:

01 - Place eggs in a saucepan, cover with cold water, and bring to a boil over medium heat. Once boiling, cover the pan, remove from heat, and let stand for 10 to 12 minutes.
02 - Transfer the eggs to an ice bath and cool completely. Peel the eggs and halve them lengthwise.
03 - Remove yolks gently and place in a bowl. Mash with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, black 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, until golden brown and crispy, 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 finely snipped fresh chives if desired. Serve immediately.

# Expert Advice:

01 -
  • They look like you spent hours in the kitchen when really you pulled them together faster than you can pour a drink.
  • The contrast between the creamy filling and those shattering, golden shallots is the kind of texture moment that makes people pause mid-bite.
  • Caviar gives them an instant upgrade without needing to be a fancy cook, just someone willing to splurge a tiny bit.
02 -
  • The timing on those crispy shallots matters more than anything else because they're the only thing standing between elegant and soggy.
  • Make the filling earlier in the day if you want, but save the assembly for the last possible minute before people arrive.
03 -
  • Keep those shallots stored in an airtight container away from humidity because they'll go soft the second they're exposed to any moisture.
  • Quality caviar matters more than quantity, so a small dollop of really nice stuff looks better than a big heap of something mediocre.
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