Deviled Eggs with Caviar (Printable Version)

Smooth deviled eggs topped with savory caviar and crunchy shallots for a refined bite.

# Needed 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 - 1–2 tablespoons high-quality caviar (sturgeon, paddlefish, or salmon roe)
11 - 1 tablespoon fresh chives, finely snipped (optional)

# Preparation Steps:

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 and halve eggs lengthwise.
03 - Remove yolks gently and mash in a bowl 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 evenly.
05 - Heat vegetable oil in a small skillet over medium heat. Fry sliced shallots, stirring frequently, until golden 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 snipped fresh chives if desired, and serve immediately.

# Expert Advice:

01 -
  • They look fancy enough for a fancy dinner but take less time than it takes to shower and change.
  • The creamy filling paired with that salty pop of caviar and shallot crunch creates a flavor symphony in two bites.
  • You can prep everything hours ahead and assemble right before guests arrive, which means less kitchen stress.
02 -
  • If you add the caviar and shallots too early, the heat from the filling softens the shallots and the caviar sits in liquid—always wait until the last moment to top.
  • Overcooking the shallots even by 30 seconds burns them and makes them bitter, so listen for when they sound crispy and pull them out immediately.
03 -
  • For an extra creamy filling, fold in a tablespoon of crème fraîche—it adds tanginess and silk without making things heavier.
  • If you don't have a piping bag, use a small spoon and your thumb to smooth the mixture into the whites; it's less fancy-looking but tastes identical.
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