Deviled Eggs with Caviar (Printer-Friendly)

Elegant deviled eggs topped with caviar and crispy shallots for a sophisticated bite.

# 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 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 and halve each egg lengthwise.
03 - Remove yolks and place in a bowl. Mash with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, pepper, and paprika until smooth and creamy. Adjust seasoning as needed.
04 - Spoon or pipe the yolk mixture back into the hollowed egg whites.
05 - Heat vegetable oil in a small skillet over medium heat. Fry sliced shallots, stirring occasionally, until golden brown and crisp, about 2 to 3 minutes. Remove with 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 -
  • It transforms everyday eggs into something that feels expensive and luxurious without much effort.
  • The crispy shallots add a texture contrast that makes every bite feel complete.
  • You can prep the eggs hours ahead and just add the toppings right before guests arrive.
  • It impresses people who think deviled eggs are boring.
02 -
  • Always add the caviar and crispy shallots at the very last minute or the shallots will get soggy and lose their crunch.
  • If your yolk mixture feels too thick, add a tiny splash of water or cream to loosen it instead of more mayo.
  • Use a slotted spoon to remove the shallots quickly once they start browning because they can burn in seconds.
03 -
  • Add a tablespoon of creme fraiche to the yolk mixture for an extra silky texture that feels even more luxurious.
  • If your shallots aren't crisping up, your oil isn't hot enough, so wait until it shimmers before adding them.
  • Use a small offset spatula to transfer filled eggs to the serving platter without smudging the filling.
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