Deviled Eggs with Caviar (Printable)

Classic deviled eggs topped with caviar and crispy shallots for a refined flavor and texture.

# 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 (e.g., 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. Once boiling, cover, remove from heat, and let stand for 10 to 12 minutes.
02 - Transfer eggs to an ice bath to cool completely. Peel, then halve eggs lengthwise.
03 - Carefully remove yolks and place in a bowl. Mash with mayonnaise, Dijon mustard, white wine 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 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 snipped chives if desired. Serve immediately.

# Expert Suggestions:

01 -
  • They taste elegant but come together faster than you'd think, giving you that quiet confidence hosts crave.
  • The contrast between creamy yolk, crispy shallot, and that briny caviar pop makes people pause mid-bite and actually taste what they're eating.
02 -
  • Overcook the eggs even by a minute and you'll taste it in that sulfurous yolk; the ice bath is non-negotiable, not optional.
  • The caviar goes on last—not because it's fragile, but because it deserves to be tasted as its own thing, not as a flavoring mixed into the filling.
03 -
  • If your mayo-based filling feels grainy, whisk in a teaspoon of crème fraîche or sour cream to smooth it back out without adding much flavor.
  • Fry your shallots while you're filling the eggs so they're still warm when they hit the plate, which keeps them crispest and lets their natural sweetness come through.
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